Pizza Zucchini Boats


Pizza Zucchini Boats

Pizza Zucchini Boats
30 Min

Get your finicky eaters to eagerly eat their veggies with our delicious Pizza Zucchini Boats. This recipe delivers an "everybody loves it" pizza taste sure to sail off their plates!

What You'll Need

  • 4 zucchini or yellow squash (two of each preferred)
  • 3/4 pound hot Italian sausage, casing removed
  • 1 (14-1/2-ounce) can diced tomatoes, drained
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 teaspoon salt

What to Do

  1. Preheat oven to 350 degrees F.
  2. Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell. Dice flesh that was removed.
  3. In a large skillet, cook sausage and diced squash over medium heat 5 minutes, or until browned and cooked through, breaking up sausage with a spoon during cooking. Drain mixture and place in a medium bowl. Add drained tomatoes, 1/4 cup mozzarella cheese, and salt; mix well.
  4. Fill squash halves with sausage mixture and place on a rimmed baking sheet.
  5. Bake 20 minutes; remove from oven and sprinkle with remaining mozzarella cheese. Bake 5 minutes, or until cheese is melted and squash is heated through. Serve immediately.


How about serving this up with our crunchy Caesar Salad or All Wrapped Up Garlic Bread for a complete meal!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 231
  • Calories from Fat 102
  • Total Fat 11g 17 %
  • Saturated Fat 5.1g 26 %
  • Trans Fat 0.0g 0 %
  • Protein 20g 40 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 38mg 13 %
  • Sodium 892mg 37 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 3.7g 15 %
  • Sugars 7.6g 0 %

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This was very good. I agree with jelonja 4220144 to par boil the zucchini a bit. I used turkey sausage and added a bit of Italian seasoning a bit of garlic powder. I think I will try it next time with Pizza sauce instead of tomatoes.

This is the best recipe. You can change it a little to suit your tastes. I use ground beef, a fresh tomato, a tiny bit of instant rice, fresh garlic, etc. My zuc is always cooked, but I dont leave alot of the 'meat' on the skins. This truly is so good, I have shared it with many!!

I loved this recipe!!!It ROCKS!!!!

I made these but added a can of spaghetti sauce and some leftover rice. After stuffing the "boats", I place them in a microwave dish, loosely covered, and cooked on high for 8 min. Delicious!

A vegetarian Italian sausage could be used instead. I bet even just some sauteed mushrooms, peppers, onions, garlic would make a good stuffing too--maybe add some breadcrumbs to them. Even though I don't eat meat, I love reading the interesting sounding recipes and most can be modified for vegetarians or vegans.

If you par boil the Zucchini before baking, it will be more tender.

Made this last night...Here are a few tips. I used zucchini 6" to 8" long. 1 Johnsonville Italian sausage for each whole zucchini. Sauted 1 small diced onion along with 2 chopped garlic cloves and Italian seasoning, then added the sasuage. Also added 4oz can of thick tomato sauce with the drained diced tomatoes. Used 8 oz package of cheese, added 6 ounces of cheese to mixture in step 3 and remaining 2 oz in step 5. Looked and tasted good...4 Stars

love it! A great way to get my grandchildren to eat our fresh from the garden zucchini!!

It looks delicious! but I will attempt to make it with the Mexican squash(light green) with grown pork and sun dryed tomatoes and the 3 kinds of Mexican chesses already in packaged with pinch of oregano, wish me luck!!!!!

sounds good. I just got regular ground meat mix and going to make it with them. leave them cook until ground meat done and then cut them into bite size pieces for an appetizer, then have lazagna with the rest of the raw meat. this main recipe looks delcious and i can't wait to try it.


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