These stuffed zucchini and yellow squash boats are the ultimate fusion of fresh seasonal veggies and bold Italian flavors. Filled with a rich sausage and cheese mixture, this recipe delivers comfort food satisfaction while keeping things light and garden-fresh.
Ideal for those peak summer months when squash is overflowing at the farmer’s market or in your garden, this dish works equally well as a satisfying main or a flavorful side. Every bite combines juicy squash, spicy sausage, gooey cheese, and aromatic herbs. It’s warm, cheesy, just a bit spicy — and totally irresistible.
Ingredients For Hearty Italian-Style Stuffed Zucchini and Yellow Squash Boats
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2 small zucchini
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2 small yellow squash
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2 tsp olive oil (10 mL)
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1 small onion, chopped
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1 clove garlic, minced
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1/2 lb hot Italian sausage (225 g), casings removed – adjust to taste for spiciness
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1/2 lb mild Italian sausage (225 g), casings removed
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1 tsp dried Italian seasoning – or use basil, oregano, or rosemary as desired
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Salt and pepper – to taste
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1 cup mozzarella cheese (120 g), shredded
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2 Tbsp grated Parmesan cheese (15 g)
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2 Tbsp seasoned dried bread crumbs (15 g)
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1 large egg, whisked
How To Make Hearty Italian-Style Stuffed Zucchini and Yellow Squash Boats
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Preheat oven to 375°F (190°C). Cut a 1/4-inch (0.6 cm) thick slice lengthwise from each zucchini and squash and set these slices aside. Scoop out the pulp with a spoon or melon baller and discard.
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Place the hollowed squash shells in a baking dish. Lightly sprinkle the insides with salt and pepper.
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Finely chop the reserved slices from step 1 and set aside for the filling.
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In a large skillet, heat the olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and aromatic.
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Add both kinds of sausage, breaking them up with a spatula. Cook until no longer pink.
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Stir in the chopped zucchini/squash, Italian seasoning, and additional salt and pepper as desired. Cook for 3–5 minutes, allowing the flavors to meld.
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Remove skillet from heat and let the mixture cool slightly.
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Stir the mozzarella, Parmesan, and breadcrumbs into the sausage mixture. Add the whisked egg and mix well to bind the filling.
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Generously fill each squash shell with the prepared stuffing. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
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Carefully remove foil and bake uncovered for an additional 10 minutes, until the tops are golden and slightly crisp.
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Let cool just slightly — but not too long! These are best served warm and fresh from the oven.
Final Thoughts
These Italian-style stuffed squash boats are proof that summer produce doesn’t have to be bland or boring. With just a few pantry staples and fresh vegetables, you can whip up a meal that tastes like something from a rustic countryside kitchen in Tuscany. Whether served solo as a hearty dinner or paired with a crisp salad for a lighter touch, these are bound to steal the spotlight at your next meal.
Want to make this vegetarian? Swap the sausage for sautéed mushrooms or lentils — and let the flavor adventure begin.
