clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
zucchini boats

Stuffed Italian Zucchini Gondolas

  • Author: Bull Garlington
  • Total Time: 45 Minutes
  • Yield: 8 1x


You can’t ski behind zucchini boats, but you can stuff them with delicious fillings. Check out the recipe below and experiment with your own versions!


Units Scale
  1. Four medium zucchinis, sliced along their meridian, hollowed, flesh reserved
  2. Two mild Italian sausages (pork, chicken or vegan — you choose), skin removed, meat browned and crumbled
  3. 1/4 cup fresh basil, sliced into thin ribbons
  4. 1/2 cup diced sweet red pepper
  5. 1/2 medium onion, diced
  6. 2 medium Roma tomatoes, diced
  7. 1 large garlic clove, minced
  8. 1/2 cup ricotta cheese
  9. 1/2 cup or more shredded mozzarella for topping


  • Preheat over to 350 degrees.
  • Cut zucchini in half lengthwise, and remove the flesh, leaving a half-inch wall to form the canoe boats.
  • Arrange the zucchini boats on a baking sheet.
  • Combine the chopped onion, sweet red pepper, tomatoes, and basil. Set aside.
  • Cook the sausage over medium heat until most of the pink has disappeared. Add the onion, sweet red pepper, and garlic. Stir until meat is completely browned and vegetables are soft but not browned.
  • Cool for 10 minutes.
  • Add the ricotta cheese, basil, and tomatoes and mix. (Save some basil for garnish.)
  • Divide the filling mix evenly among the zucchini boats, mounding slightly.
  • Top each boat with shredded mozzarella cheese.
  • Bake for 25 minutes, and serve hot.
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Category: Dinner / Lunch
  • Method: Bake
  • Cuisine: Italian