Italian Style Zucchini Boats with Turkey Sausage

  • Author: Kelley


Stuffed zucchini boats with turkey sausage, marinara, and fresh veggies.


  • 4 medium zucchini squash
  • 1 1/2 tablespoons olive oil
  • 1/2 cup minced onion
  • 1/2  cup minced bell pepper
  • 1 clove garlic, minced
  • 3/4 cup Italian turkey sausage
  • 1 cup marinara sauce
  • 3 tablespoons Parmesan cheese
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 375 F degrees.
  2. Cut squash in half length wise. Using a spoon, scoop out the inside of the zucchini, reserving the scooped out zucchini.
  3. Put the halved zucchini boats on a baking sheet. Sprinkle with a little garlic salt and pepper. Put zucchini in the oven and bake for 15 minutes.
  4. Meanwhile, coarsely chop the insides from the zucchini.
  5. In a large saute pan, add olive oil. Add minced onion and bell pepper. Sauté, over medium heat, stirring often until peppers and onions are soft. Add garlic and cook one minute more. Add the scooped out zucchini insides and season with a pinch of salt. Add turkey sausage and cook until sausage is cooked all the way through. You might need to drain extra fat if the turkey sausage has more fat.
  6. Add marinara sauce and stir just until heated through. Taste and add a pinch of salt and pepper if needed. Remove from heat.
  7. Remove zucchini boats from the oven and evenly divide the turkey sausage mixture between the 8 zucchini boats. Sprinkle each with a bit of parmesan and mozzarella cheese.
  8. Return zucchini boats to oven and cook another 20 minutes or so until cheese is melted and zucchini is just tender.