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Italian Stuffed Zucchini Boats

Ready in 40 minutes


  • 4 medium zucchini
  • 1 teaspoon dried Italian seasoning
  • 1 pound ground Italian sausage
  • 1/2 cup onion finely diced
  • 1 teaspoon minced garlic
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley
  • 2 teaspoons olive oil
  • cooking spray
  • salt and pepper to taste


  1. Preheat the oven to 400 degrees F.
  2. Coat large baking sheet with cooking spray.
  3. Cut the zucchini in half longways, trim off the stem ends.
  4. Use a spoon to carefully scoop the seedy part out of the zucchinis.
  5. Arrange the zucchini in the baking dish.
  6. Heat olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat.
  7. Add the onion and cook until onion is softened. Add the garlic and cook for 30 seconds.
  8. Season the sausage and vegetable mixture with Italian seasoning, salt and pepper.
  9. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
  10. Spoon the meat mixture into the zucchini shells.
  11. Top with the shredded cheese.
  12. Bake for 25 minutes
  13. Top with parsley, then serve.


For Vegan-friendly Zucchini boats, substitute cooked chopped chickpeas and vegan mozzarella.


Serving Size: 1 Boat

Calories: 345

Carbohydrates: 16 g

Protein: 25 g

Fat: 23 g

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