Sausage and Bacon stuffed Zucchini Boats

These stuffed zucchini boats are filled with a hearty mixture of sausage an bacon, then topped with plenty of yummy cheese. The best part, is you can do it all on the stovetop. No need to heat the oven on these hot summer days. It’s an easy low carb meal that the whole family will enjoy. Did you know that August 8th is National Zucchini day? We found it fitting to create a great recipe using this late mid-summer veggie!

Stuffed zucchini boats are not a new idea. In fact, they’ve been around for a long time. The recipes very from family to family, and we wanted to share ours with you. .


  • 4 medium zucchini
  • 1/2 teaspoon dried Italian seasoning
  • salt and pepper to taste
  • 2 teaspoons olive oil, divided
  • 1 pound hot Italian sausage casings removed
  • 4 strips bacon
  • 1/2 cup onion finely diced
  • 1 teaspoon minced garlic
  • 2 cups marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley
  • cooking spray



  1. Preheat Swiss Diamond Grill pan over medium high heat.
  2. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
  3. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells.
  4. Rub the zucchini with olive oil and place skin side up on the grill pan. Grill for 4-5 minutes or until grill marks form and flesh is starting to soften. Flip and cook the other side to the same doneness
  5. Remove and set aside.
  6. Meanwhile, heat remaining olive oil in a large Swiss Diamond sauté pan over medium high heat. Add the sausage and bacon, cook for 4-5 minutes, breaking up the meat with a spatula.
  7. Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
  8. Season the sausage and vegetable mixture with salt and pepper.
  9. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
  10. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
  11. Place back in sauté pan over low heat and covered for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
  12. Sprinkle with parsley, and then serve.