Stuffed Zucchini Boats with Sausage and Cheese

Jump to:

• Zucchini or courgette?
• Why this stuffed zucchini recipe works
• Key ingredients and substitutions
• How to make stuffed zucchini boats
• Should you salt zucchini before stuffing?
• Troubleshooting stuffed zucchini boats
• Variations
• What to serve with stuffed zucchini boats
• Make-ahead and freezing
• Storage and reheating
• More easy side dishes and vegetable recipes
• Recipe

Zucchini or courgette?

Zucchini and courgette are the same vegetable. "Zucchini" is the common US name, while "courgette" is used in the UK. This recipe works with large courgettes/zucchini cut in half lengthways and scooped into boats.

Key ingredients and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Zucchini/Courgettes

Use four large courgettes/zucchini, about 220-250g/7.8-8.8oz each. No need to peel them, the skin softens in the oven and helps the boats hold their shape.

Scoop out the centres, then chop that flesh and cook it into the sausage filling so nothing goes to waste.

If yours are smaller, use more courgettes or reduce the filling slightly. Try to choose courgettes of a similar size so they bake evenly.

Sausages

Plain pork sausages work well because they add seasoning and richness to the filling. Remove the skins and break the sausage meat apart before cooking.

Italian sausage, beef sausage, turkey sausage or chicken sausage can also work.

You can also use 220g/8oz ground (minced) pork, beef or turkey, but you may need extra seasoning because plain mince is less flavourful than sausage meat.

Avoid firm cured sausages like chorizo here, as they won't break down into the filling in the same way.

Onion

Red onion, brown/yellow onion or shallots all work. Chop finely so the onion softens into the filling.

Cooking it with garlic and a little sugar gives the filling a sweeter, more savoury base.

Cheese

Mature cheddar gives the strongest flavour and melts well into the filling. Gouda, Edam, Monterey Jack or mozzarella can also work if you prefer a milder cheese.

A little Parmesan on top is optional, but gives a savoury, golden finish.

Herbs

We lean toward dried thyme or parsley, but you can sub in your favourite fresh herbs - basil, oregano, rosemary, or even a touch of mint if you're using lamb sausages.

Breadcrumbs

Breadcrumbs help bind the filling and absorb moisture from the courgette flesh and sausage. This keeps the filling cheesy and textured rather than wet.

Use shop-bought breadcrumbs, homemade breadcrumbs or gluten-free breadcrumbs.

Tomato paste

Use thick tomato concentrate from a tube, tin or sachet. It adds savoury depth and helps the sausage filling taste richer without making it saucy.

How to make stuffed zucchini boats

Prepare the courgettes and sausage

1. Line a large baking tray with parchment paper. Lightly oil the paper to help it lie flat.

2. Halve the zucchini/courgettes lengthways. For more even halves, place each one bendy side down before slicing.

3. Scoop out the centres using a spoon or melon baller, leaving about a 5mm/¼ inch border so the courgettes hold their shape once filled. Don't scoop too deeply or the boats may collapse.

4. Dice the scooped-out courgette flesh into smaller pieces if needed, then set it aside for the filling.

5. Remove the skins from the sausages by scoring them lengthways with a small knife, then peeling away the casing.

6. Break the sausage meat apart with a fork and set aside.

7. In a large bowl, combine the breadcrumbs, grated cheese, herbs and salt. Stir to combine.

Making the stuffing

8. Preheat the oven to 200°C/390°F/gas mark 6.

9. Heat the oil in a large frying pan over medium-low heat. Add the onions and cook for about 5 minutes, until soft and translucent.

10. Add the garlic and sugar, then cook for another 2 minutes, stirring often, until the sugar has melted and the onions are lightly caramelised.

11. Add the sausage meat and tomato paste. Cook for about 2-3 minutes, stirring and breaking up the sausage with a spoon or spatula, until it loses its pink colour and looks crumbly.

12. Add the scooped-out courgette flesh to the frying pan.

13. Cook for about 5 minutes over medium-low heat, stirring often, until the courgette flesh has softened and most of the released moisture has cooked off. This helps stop the filling from becoming watery.

14. Add the warm sausage mixture to the bowl of breadcrumbs, cheese, herbs and salt. Stir until everything is well combined.

Fill and bake

15. Space the courgette halves out on the prepared baking tray, leaving enough room between each one for even heat distribution.

16 Fill the courgette boats with the stuffing mixture, mounding it gently rather than pressing it down too firmly. Sprinkle over the topping cheese.

17. Bake uncovered for 15 minutes, then cover loosely with foil and bake for another 20 minutes, until the courgettes are tender when pierced with a knife and the filling is hot and bubbling.

18. For extra colour, uncover for the last few minutes or place briefly under the grill/broiler. Watch closely so the cheese doesn't burn.

19. Serve hot with a side salad or your main dish. Add black pepper and Parmesan for an extra cheesy finish, if you like.

Troubleshooting stuffed zucchini boats

The courgettes are watery

The courgettes may have been very large, or the filling may not have cooked down enough. Cook the scooped-out flesh until most of the moisture evaporates, and don't skip the breadcrumbs.

The courgettes collapsed

They may have been scooped too thin. Leave about a 5mm/¼ inch border so the boats hold their shape.

The filling is dry

The sausage may have been very lean, or the boats may have baked too long. Add a spoonful of tomato sauce, ricotta or cream cheese to loosen the filling next time.

The cheese browned too quickly

Cover loosely with foil and continue baking until the courgettes are tender.

Variations

• Vegetarian stuffed courgettes - Use vegetarian sausage crumbles, or a mix of mushrooms, ricotta and breadcrumbs.
• Low-carb/keto - Swap breadcrumbs for almond flour or crushed pork rinds.
• Gluten-free - Use gluten-free breadcrumbs.
• Italian-style - Add oregano, use mozzarella and spoon a little marinara underneath.
• Mediterranean-style - Add sun-dried tomatoes, olives, feta and fresh basil.
• Spicy - Add chilli flakes or chopped jalapeños to the filling.

What to serve with stuffed zucchini boats

Serve two halves as a main with rice, couscous, garlic bread or a green salad. For a lighter dinner, add panzanella, tabbouleh or a simple caprese salad.

As a side dish, stuffed zucchini works well with roast chicken, grilled steak, pork chops or baked fish.

Make-ahead and freezing

The filling can be made up to 3 days ahead and stored in the fridge.

You can assemble the unbaked courgette boats 1 day ahead. Bring them closer to room temperature while the oven preheats, then bake as directed.

Leftover cooked stuffed courgettes can be frozen for up to 2 months, although the courgette texture will be softer after reheating. Reheat from frozen at 180°C/350°F until piping hot.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 190°C/375°F for 15-20 minutes, loosely covered with foil if the cheese is already browned. The microwave works too, but the courgettes will be softer.

I don't recommend leaving baked stuffed courgettes at room temperature for long, especially because the filling contains sausage and cheese.

More easy side dishes and vegetable recipes

If you're looking for more vegetable sides, try my fried courgettes, roasted Tenderstem broccoli with pine nuts or honey-roasted carrots and parsnips.

For hearty comfort-food sides, try carrot and swede mash, butter bean mash or creamy baked three cheese mac and cheese.