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Chicken sausage zucchini boats recipe video

Chicken Sausage Zucchini Boats Recipe

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Get the authentic Italian flavor you crave with a fraction of the carbs. These chicken sausage zucchini boats will have you singing gratzi!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 servings
Calories 345
Author Cheryl Najafi


  • 6 zucchini ends trimmed
  • 2 Tbsp olive oil plus more for brushing
  • 1/2 yellow onion finely diced
  • 1 clove garlic minced
  • 1 lb sweet Italian chicken sausage casings removed
  • 1 tsp red pepper flakes
  • 1 − 14.5 oz can San Marzano puréed tomatoes
  • 2 tsp dried oregano
  • 1 tsp dried rosemary finely chopped
  • 1/2 cup breadcrumbs
  • 1 cup Parmesan cheese shredded and divided
  • salt and pepper to taste
  • 1 Tbsp basil chopped (3-4 large leaves)


  • Set rack in the center of the oven then preheat to 375 degrees.
  • Cut zucchini in half lengthwise then remove the seeds using a spoon. Doing this will leave a channel along the inside of the zucchini to hold the filling. With a potato peeler, cut a flat strip on the bottom of each zucchini half to keep them from falling over during baking. Cover zucchini with a wet paper towel then set aside.
  • Heat 2 Tbsp of olive oil in a large skillet over medium heat for about 2−3 minutes until it starts to shimmer. Add the onion and sauté for about 2−3 minutes until it becomes translucent. Add garlic and cook for 1−2 minutes.
  • Add chicken sausage and red pepper flakes to the skillet and cook for about 8−10 minutes until the sausage is brown and fully cooked. Break sausage into small, bite-sized pieces so that it will easily fit into your zucchini boats.
  • Drain excess fat from the pan then add puréed tomatoes, oregano and rosemary. Simmer on medium heat for about 10 minutes until most of the moisture has evaporated. You’ll want a little moisture left over when you put the zucchini boats in the oven.
  • Remove skillet from heat and stir in the breadcrumbs and ½ cup of Parmesan cheese, then season with salt and pepper to taste.
  • Brush the zucchini boats with olive oil then fill with equal amounts of filling. Place boats onto a baking dish then sprinkle with fresh chopped basil followed by remaining ½ cup of Parmesan cheese. Placing the cheese on top of your fresh herbs will protect the basil from burning in the oven.
  • Bake zucchini boats uncovered for 30 minutes or until they’re hot and bubbling then serve immediately. Enjoy!


To reduce the fat and make this a more macro-friendly recipe, use a spray oil to saute your onions and look for a low fat chicken sausage.


Calories: 345kcal | Carbohydrates: 19g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 943mg | Potassium: 556mg | Fiber: 4g | Sugar: 7g