Mediterranean Stuffed Zucchini Boats

Nicolette Stramara

by | Updated: June 28th, 2021

This time of year is always a race to enjoy summer squash in as many ways as possible. Here, zucchini takes center stage as a main course, rather than just a simple side. These low-carb, loaded boats are brimming with nutritious veggies and healthy fats that satisfy as a complete meal. Be sure to choose medium- or large-sized squash for maximum filling space! Arugula and fennel combine with green olives, pine nuts, beef and sausage for bold Mediterranean flavor.

Stuffed Zucchini Boats With Beef, Veggies & Cheese on White Serving Plate |

Stuffed Zucchini Boats With Beef, Veggies & Cheese on White Serving Plate |
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Mediterranean Stuffed Zucchini Boats

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 442 kcal


  • ½ lb. ground sausage
  • ½ lb. ground grass-fed beef
  • 1 tsp. cumin
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 Tbsp. avocado oil
  • 1 bulb fennel or small yellow onion, chopped
  • 4 cloves garlic, diced
  • 1-½ cups frozen corn
  • 1 cup pine nuts
  • 1 cup green olives, pitted and sliced
  • 3 cups arugula
  • 4 oz. grated parmesan cheese
  • 4 large zucchinis

Optional: hot sauce


  1. Preheat oven to 350 degrees F. Coat sheet pan with non-stick spray.
  2. In large pan over medium heat, cook sausage and ground beef with cumin, salt and pepper until meat is cook through and no longer pink.
  3. Drain grease; remove from pan. Set aside.
  4. In same pan, heat avocado oil over medium heat. Add fennel and garlic and cook until fennel is softened, about 10 minutes. Stir often.
  5. Add corn, pine nuts, green olives and arugula. Cook, stirring often, about 5 minutes, or until corn is no longer frozen and arugula is wilted.
  6. Turn off heat and let cool.
  7. Slice each zucchini in half vertically. Scoop out center as much as possible, creating “boats” for filling.
  8. Place zucchini boats on sheet pan. Use spoon to generously fill each with meat and vegetable mixtures; evenly top with parmesan cheese.
  9. Bake 20-22 minutes, or until cheese turns slightly golden.
  10. Top with hot sauce, if desired.

Notes: Extra filling can be frozen for up to 2 months.

Recipe Notes

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Nutrition Facts
Mediterranean Stuffed Zucchini Boats
Amount Per Serving
Calories 442 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 8g40%
Trans Fat 1g
Cholesterol 51mg17%
Sodium 951mg40%
Potassium 969mg28%
Carbohydrates 19g6%
Fiber 5g20%
Sugar 5g6%
Protein 22g44%
Vitamin A 766IU15%
Vitamin C 37mg45%
Calcium 238mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Nicolette Stramara's passion for cooking and baking has blended with her desire to provide her family with wholesome meals, a happy home, and a healthy life. Her delicious recipes range from savory dinner dishes to mouthwatering desserts, kid-approved snacks, and flavorful breakfast options that accommodate those with various dietary needs. Through her meticulous research, Nicolette also writes helpful articles that include facts, tips, and information on ways to eat nutritiously and live well.