Stuffed Zucchini Boats

To try

Servings: 4 · $4/serving · Active: 25 min · Total: 45 min ·

zucchini-boatsstuffed-zucchini-boatszucchini-boat-recipezucchini-boatzucchini-boats-recipecandidateto-tryeasyvegetable-forwardleftovers

Notes

Added as a to-try option because it is a vegetable-forward baked dinner with familiar Italian flavors and manageable weeknight prep.
Imported from structured recipe metadata on 2026-07-30T09:02:27-04:00.
Image saved locally at /images/stuffed-zucchini-boats.jpg.

Quantity	Unit	Item	Section	Pantry?
4	medium	zucchini	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
		Olive oil, for rubbing	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
3/4	teaspoon	kosher salt, divided	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Fresh ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	teaspoon	dried oregano, divided	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
14 to 16	ounces	plant based sausage, crumbles, or standard Italian sausage (or substitute 2 cups Vegan Taco Meat)	Mexican/Italian ingredients	no
2		garlic cloves	Produce	no
		15-ounces fire roasted crushed tomatoes**	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/4	teaspoon	fennel seeds	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
6	tablespoons	grated or shredded Parmesan cheese, divided	Mexican/Italian ingredients	no
1/2	cup	whole milk mozzarella cheese	Mexican/Italian ingredients	no
2	tablespoons	Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)	Mexican/Italian ingredients	no
1	tablespoon	fresh basil or parsley, chopped	Produce	no

Preheat the oven to 425°F.
Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you’ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping 1/4 teaspoon salt, 1/2 teaspoon oregano and fresh ground black pepper, divided between the boats.
Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat for 1 minute until warmed through.
Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko.
Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated.