Hollowed zucchini filled with sausage and cheese
Grilled Zucchini Boats
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
6
6 boats
Difficulty
Easy
Cost
Budget
$
Grilled Zucchini Boats
Hollowed zucchini filled with sausage and cheese
★4.6(25)
Zucchini halves scooped out and stuffed with Italian sausage and cheese, then grilled until the zucchini is tender and the filling is bubbly. A low-carb crowd-pleaser.
15m
Prep Time
20m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Zucchini boats are the perfect vessel for a savory filling right on the grill. The hollowed zucchini softens to a tender texture while the sausage and cheese filling gets bubbly and golden.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 3 large zucchini, halved lengthwise and seeded
- 1/2 lb Italian sausage, casings removed
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella
- 1/4 cup Parmesan, grated
- 2 tbsp olive oil
Instructions
- 1
Scoop out zucchini seeds with a spoon leaving a 1/4-inch shell. Brush with olive oil, salt, and pepper.
- 2
Cook sausage in a skillet until browned. Mix with marinara sauce.
- 3
Fill each zucchini half with the sausage mixture.
- 4
Grill over indirect heat at 375°F with the lid closed for 15-18 minutes until zucchini is tender.
- 5
Top with mozzarella and Parmesan, close the lid for 2-3 more minutes until cheese melts. Serve hot.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Italian sausageGround turkey or diced mushrooms
Leaner or vegetarian filling options
MarinaraPesto
Changes the flavor profile entirely—equally delicious
Tips & Storage
Pro Tips
Do not over-scoop the zucchini—leave enough flesh for structural support.
Dice the scooped-out zucchini flesh and add it to the sausage filling.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (45mg) · 6 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates18g
Fat8g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make these vegetarian?
- Replace sausage with diced mushrooms, bell peppers, and extra cheese.
- What size zucchini is best?
- Medium to large—very small ones do not have enough room for filling.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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