Pizza Stuffed Zucchini Boats

How To Make Pizza Stuffed Zucchini Boats

Here’s how it comes together.

Step 1: Preheat and prep the zucchini. Heat your oven to 375°F and line a baking sheet with parchment paper. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon, creating a hollow “boat” shape. Discard the seeds. Place the zucchini halves cut-side up on the baking sheet, drizzle with a little avocado oil, and sprinkle with sea salt.

Step 2: Pre-bake the zucchini. Bake the zucchini for 10 minutes. This step softens them slightly and helps them hold their shape when you add the filling. Remove from the oven and set aside.

Step 3: Sauté the vegetables and sausage. In a large pan over medium heat, add the avocado oil and sauté the chopped onion and bell pepper until soft and translucent, about 3–4 minutes. Add the chicken sausage, breaking it up as it cooks, and brown it fully. Remove the sausage, onion, and pepper from the pan and set aside, but keep the drippings in the pan.

Step 4: Cook the mushrooms and build the sauce. Add the sliced mushrooms to the same pan with the drippings and sauté over medium-low heat for about 5 minutes, until they’re golden and have released their moisture. Add the minced garlic and Italian seasoning and cook for another minute until fragrant. Pro tip: the mushrooms will release liquid as they cook — let it evaporate before moving to the next step so the filling isn’t watery.

Step 5: Combine everything. Add the tomato sauce (or marinara) to the pan and stir to combine. Add the cooked quinoa, cooked sausage, onions, and peppers back into the pan and stir everything together. Cover and cook on low for 5 minutes to let the flavors meld. Taste and adjust seasoning with salt and pepper.

Step 6: Stuff and bake. Divide the sausage mixture evenly among the pre-baked zucchini boats, spooning it generously into each one. Return the baking sheet to the oven and bake for 10–15 minutes, until the zucchini is tender and the filling is heated through. Pro tip: you want the zucchini to be fork-tender but not mushy — check after 10 minutes and add time as needed.

Step 7: Serve. Remove from the oven, let cool for a minute or two, then divide between plates and enjoy.

Storage, Reheating & Make Ahead

Fridge storage Store leftover zucchini boats in an airtight container in the fridge for up to 4 days. They hold up really well and make great grab-and-go lunches.

Reheating Reheat in the oven at 350°F for 10–12 minutes, or in the microwave for 2–3 minutes. The oven keeps the zucchini from getting too soft, but the microwave works fine if you’re in a hurry.

Make ahead tips You can prep the filling a day ahead and store it in the fridge, then stuff and bake the zucchini when you’re ready to eat. You can also fully assemble the boats (stuffed but not baked) and refrigerate them for up to 24 hours, then bake fresh when you need them.

Substitutions and Variations

1. On the cheese — This recipe is written dairy-free, but if you tolerate dairy, you can absolutely top the zucchini boats with shredded mozzarella or grated parmesan during the last 5 minutes of baking. Because of dairy’s potential inflammatory properties, I typically leave it out of my recipes. That said, if you do choose to add cheese, small amounts of aged, fermented cheeses like parmesan can be easier to digest for some people. You can also use dairy-free parmesan if you want that savory, cheesy flavor without the dairy.
2. If you don’t have chicken sausage — Ground chicken, ground turkey, or even ground beef work well. Season with extra Italian seasoning and a pinch of fennel seeds to mimic the sausage flavor.
3. If you want more vegetables — Diced tomatoes, spinach, or roasted red peppers all make great additions to the filling.
4. If you’re grain-free — Skip the quinoa and add extra mushrooms or cauliflower rice for bulk and texture.
5. Different pizza flavors — Swap the Italian seasoning for taco seasoning and the marinara for salsa for a taco-stuffed zucchini boat variation.

Health Benefits At A Glance

1. Zucchini — Low in calories and high in water content, supporting hydration and digestion. It’s also a good source of vitamin C and potassium.
2. Chicken sausage — A leaner source of protein compared to pork sausage, supporting muscle health while keeping the dish lighter.
3. Quinoa — A complete plant-based protein containing all nine essential amino acids, plus fiber, magnesium, and iron.
4. Mushrooms — Rich in B vitamins, selenium, and antioxidants, and one of the few food sources that naturally provides vitamin D.
5. Bell peppers — High in vitamin C and antioxidants that support immune function and reduce inflammation.
6. Garlic — Contains allicin, a compound with natural antimicrobial and anti-inflammatory properties.
7. Tomato sauce — Rich in lycopene, a powerful antioxidant that supports heart health and has been studied for its anti-inflammatory properties.

Ways To Serve These Zucchini Boats

1. As a complete meal on their own — Two stuffed zucchini halves per person makes a filling, balanced dinner with protein, vegetables, and a small amount of whole grain.
2. With a simple side salad — A light green salad with lemon vinaigrette pairs beautifully and keeps the meal feeling fresh
3. With garlic bread or cauliflower breadsticks — If you want something on the side for dipping into the marinara, a slice of gluten-free garlic bread or roasted cauliflower breadsticks work great.
4. As meal prep lunches — Pack one or two boats per container and reheat throughout the week for easy, satisfying lunches.
5. Topped with fresh basil or parsley — A sprinkle of fresh herbs at the end adds a pop of color and brightness.

Shelley’s Tips

1. Pre-baking the zucchini for 10 minutes helps them hold their shape when you add the filling — don’t skip this step.
2. Let the mushrooms release their liquid and cook it off before adding the sauce. This keeps the filling from getting watery.
3. If you tolerate dairy, you can top the zucchini boats with shredded mozzarella or grated parmesan during the last 5 minutes of baking. I typically leave dairy out because of its inflammatory properties, but small amounts of aged, fermented cheeses like parmesan can be easier to digest for some people. Dairy-free parmesan also works great here.
4. These reheat beautifully and make excellent meal prep lunches for the week.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

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