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Baked Stuffed Zucchini Boats

This Stuffed Zucchini Boats recipe makes for a great appetizer for a dinner party or you can even serve a couple of them for a main course!

The best thing about stuffed zucchini boats are they’re a fun and delicious way to enjoy summer squash – and they’re healthy. The boats are made by hollowing out zucchinis and stuffing them with a variety of fillings. In this recipe I am making them with Italian Sausage, but other common fillings include rice, vegetables, meat, and cheese. The possibilities are endless, making them a great dish for meat eaters to vegans alike.

This versatile dish is perfect for a summer barbecue or a weeknight dinner. Whether you’re looking for a vegetarian option or a hearty main dish, stuffed zucchini boats are sure to please. So, get creative and enjoy the bounty of summer squash with this delicious and easy recipe. You’ll be glad you did!

Make sure you check out my Mornay Sauce & Coulis videos so you can see how easy they are to make make also!

Click here for the Mornay Sauce Recipe Video

Click here for the Coulis Recipe Video

Jump to Printable Recipe


Printable Recipe

Stuffed Zucchini

Servings 4 Servings


  • 4 medium size Zucchini
  • 1/2 pound Bacon
  • 2 tablespoons Tuscan Olive Oil
  • 1 pound Italian Sausage casing removed
  • 1 ½ cup Yellow Onion diced
  • ½ pound Mushrooms sliced
  • 1 Red Bell Pepper, small dice
  • 1 tablespoon Fresh Thyme chopped
  • 1 tablespoon Fresh Rosemary Leaves chopped
  • 2 tablespoons Fresh Garlic chopped
  • 2 large cans (28 ounces each can) peeled Tomatoes, drained and chopped
  • 1/2 cup Tomato Puree
  • Salt and Pepper to taste
  • 1 cup Mornay Sauce or 1 ½ cup mixed grated Cheddar and Swiss cheese and Reggiano Parmesan


Preheat Oven to 375°F

  • In a Dutch oven, heat the bacon until it starts releasing it’s fat.  Add the sausages and cook for about 5 minutes until they start getting golden brown. Constantly breaking it up while it cooks so you have small uniform crumbles.  When golden brown, add the onion and cook until golden brown.  Add the mushrooms and season with salt to help extracting the water from the mushrooms.  Add the bell peppers, fresh herbs, Garlic and when fragrant chopped tomatoes and tomato puree.  Adjust salt and pepper and let simmer slowly at very low heat for 45 minutes to an hour.
  • While the sauce is cooking prepare the zucchini like the Chef did in the video. 
  • Cut the Zucchini in half, lengthways, using a melon ball cutter remove the pulp in the middle. Brush them with olive oil and bake them for about 15/20 minutes.
  • Let the zucchini cool and stuff them like the Chef did in the video.  Top them with a mornay sauce and grated cheddar and gruyere, and bake them until the cheese is golden brown.


For the Stub Dutch Oven:  click here
For the Tuscan Olive Oil:  click here
For the Extra Virgin Olive Oil:  click here
For the La Valle Tomatoes:  click here
For the Laser Thermometer:  click here
For the Scraper / Chopper:  click here
For a Signed copy of Chef Jean-Pierre's Cookbook:  click here


Please be sure to share this recipe with friends and family! Thank you!


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