The BEST Sausage, Pepper, and Onion Stuffed Zucchini Boats

The BEST Sausage, Pepper, and Onion Stuffed Zucchini Boats – are a twist on the classic northern dish, made by swapping the roll with bright and fresh zucchini boats!


Servings: 4


  • 3 medium zucchini
  • 1 pkg. Jimmy Dean® Premium Pork Italian Roll Sausage
  • 1 yellow, orange or red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 large sweet onion, sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cloves of garlic, minced
  • 15 oz can of diced tomatoes, undrained
  • 1 cup mozzarella cheese, shredded


  1. Preheat oven to 375 degrees F.
  2. Cut zucchini in half lengthwise and use a spoon to hollow it out, leaving 1/4 of the flesh.  Place into a large baking dish, cut side up.
  3. Brown the sausage in a skillet over medium heat.  Remove the sausage from the pan with a slotted spoon and set aside leaving the drippings in the pan.
  4. Reduce the heat to medium and add the peppers, onions, garlic, salt, pepper, basil and oregano to the skillet; cook until the peppers and onions are soft, about 7 minutes.  Add the tomatoes and sausage to the pan and simmer uncovered for about 10 minutes, stirring frequently.
  5. Fill the zucchini with the meat mixture and top with the shredded cheese.  Bake in the preheated oven for 30 minutes.



I like my zucchini tender crisp, which is how it will turn out with this preparation.  If you like a softer zucchini, boil for 1-2 minutes after scooping out the flesh, then continue with the recipe as written.





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