Tuna Stuffed Zucchini Boats Recipe

These Italian-inspired zucchini boats with sausage, mascarpone, and two cheeses are a cozy and satisfying way to turn fresh summer zucchini into an easy, flavor-packed dinner the whole family will love.

Every summer, it’s the same story, our garden is overflowing with zucchini! One of my favorite ways to use them is this Italian-style twist on zucchini stuffed with meat, a recipe my mother-in-law made often during the season. These zucchini boats with sausage are creamy, cheesy, and full of flavor.

I still love all the zucchini recipes she passed down, like her grilled zucchini lasagna or Italian savory zucchini pie. Every now and then, I like to switch things up and these sausage-stuffed zucchini boats strike the perfect balance of tradition and something new.

Why You’ll Love Stuffed Zucchini Boats

• Creamy, cheesy, and full of flavor: With mascarpone, melty cheese, and savory sausage, these zucchini boats with sausage are the perfect summertime meal.
• A delicious way to use up zucchini: Perfect when your garden is overflowing or you find a good deal at the market.

Ingredient Notes

• Zucchini: Use 3 medium-large zucchini. Look for firm, fresh ones, the fresher they are, the better they hold their shape when baked.
• Italian sausage: Mild or spicy both work great. You’ll need about ½ cup cooked. Bulk sausage saves time, since there’s no casing to remove.
• Olive oil: Used for sautéing the sausage and drizzling before baking. A good-quality extra virgin olive oil adds lovely flavor.
• Eggs: Help bind the filling and give it structure. 
• Breadcrumbs: Soak up moisture for a just-right texture, neither soggy nor dry.
• Mascarpone or double cream: Mascarpone adds richness and an Italian touch, but cream works in a pinch.
• Salt, pepper, and optional red pepper flakes: Season to taste. Add a pinch of heat if you like a little kick in the zucchini boats with sausage.
• Parsley flakes or Italian seasoning: Dried parsley adds color and light herbal flavor, but Italian seasoning is a great alternative.
• Shredded cheese: Mozzarella, Gruyère, or Fontal give the perfect melty bite. A mix is even better.
• Parmesan cheese: Don’t skip this! It adds sharp, salty flavor that rounds out the dish beautifully.

How to Make Zucchini Boats with Sausage

Trim the zucchini then slice the zucchini in half lengthwise, with a spoon or a melon baller scoop out the pulp. Cut the pulp (without seeds is best) and set aside.

In a medium bowl add pulp, tuna, bread crumbs, cheese, egg (slightly beaten), parmesan cheese, olive oil and salt and pepper mix together.

Drizzle a little olive oil on the bottom of a baking dish, place the zucchini slices in the pan, drizzle with olive oil and sprinkle with salt, then fill the zucchini with the filling.

Drizzle with olive oil and bake. Serve immediately sprinkled with fresh chopped parsley if desired.

Variations & Substitutions

• Swap zucchini for yellow squash: Choose ones similar in size and shape for even cooking.
• Try chicken or turkey sausage: Lighter but still flavorful.
• Use Pecorino Romano: For a sharper, saltier bite, or mix with parmesan.
• Whole cream instead of mascarpone: Use ¼ cup and reduce the eggs to one.
• Gluten-free option: Swap breadcrumbs for cooked rice, this is great for using leftovers.
• Try fresh herbs: If you have fresh parsley or basil, feel free to add it to the filling.

More Zucchini Recipes

Whether you make this Stuffed Tuna Zucchini Boats now or wait until the peak season for zucchini, I hope you enjoy it and let me know what you think. Buon Appetito!

More Zucchini Recipes

Updated from May 25, 2022.

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