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Zucchini boats. A healthy seasonal summer meal.

Zucchini boats

Sausage and vegetable stuffed zucchini.  A summertime delight!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Tara Buss


  • 3 medium sized zucchini
  • 1 tbsp olive oil
  • 1 lb Italian sausage ground beef can be subbed
  • 4 mushrooms chopped
  • ½ cup diced tomatoes fresh or canned
  • ½ tsp salt
  • 2 tsp Italian seasoning


  • Cut zucchinis in half lengthwise. Scoop out centers with a spoon creating a “boat” shape, taking care to reserve the zucchini pulp.
    Brush with olive oil, place on a baking sheet, and bake at 400 degrees F for 20 minutes.
    Meanwhile, in a large skillet, brown sausage. Remove from skillet and set aside.
    Add mushrooms to skillet and saute until tender and brown.
    Chop the zucchini pulp into pieces and add that to the mushrooms cooking for a few more minutes.
    Lastly add the tomatoes, salt, and Italian seasoning, along with the sausage. Simmer for a few minutes to combine flavors.
    Take zucchini out of the oven and fill evenly with sausage filling.
    Put back in oven to bake at 400 degrees for 10 more minutes.
    Zucchini boats. A healthy seasonal summer meal.