Take-out Tuesday, Stuffed Zucchini, 4 Ways!

Zucchini can be your best friend

when you are trying to eat less carbs and lighter foods

It’s available fresh year round

and can be used in an endless variety of ways

The other night my resident chef, HHjr, made zucchini boats

stuffed with sausage, black beans and corn

A very tasty dinner that’s easy to prepare, and full of vegetables

He served it on a bed of rice,

but you can skip the rice and be very happy and full

with just the zucchini boats

You can lighten up this Tex-Mex version of zucchini boats

by eliminating the sausage and use just vegetables and beans

You can also sub a low fat cheese

Sausage, Black Bean and Corn Zucchini Boats recipe at the end of this post

Of course zucchini are perfect for an Italian filling too,

with or without ground beef or sausage,

they are a great way to have a satisfying Italian meal

with a lot less guilt and calories

than traditional spaghetti or lasagna

Zucchini Boats recipe here

To prepare zucchini for filling,

Wash zucchini and cut it in half horizontally

Note: you can cut the halves in half again, vertically,

to make shorter boats if desired


Toss them into the microwave,

wrapped in a paper towel,

and cook them for 1-2 minutes to soften to make them easier to scoop out


Sprinkle with salt and let drain upside down on a paper towel


This is so important to prevent a soggy casserole later

Zucchini Boats make a great side dish too,

topped with tomatoes, Italian seasoning, Parmesan and roasted,

they are a healthy and eye catching meal accompaniment


The scored zucchini catches the juice of the halved grape tomatoes

while they’re roasting and makes the zucchini

smell and taste amazing!

Roasted Tomato Zucchini Boats recipe here


And one more lo-carb and lo calorie recipe for stuffed zucchini

is this Italian Hassleback Zucchini “sandwich”

It’s a zucchini sliced “hassleback” style,

cut into deep slices not quite all the way through so it holds together,

and filled with Italian meats and cheese

for a hero sandwich without the bread

Sausage, Corn and Black Bean Zucchini Boats

Tex-Mex style stuffed zucchini
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 4


  • 4 medium large zucchini
  • 1 lb breakfast sausage
  • 2 cups black beans drained and rinsed
  • 2 cups frozen corn kernels
  • 1 medium yellow onion chopped
  • 1 cup tomato sauce
  • 1 Tbsp taco seasoning
  • 8 oz freshly grated extra sharp cheddar
  • Salt and pepper


  • Wash zucchini, cut off ends and slice in half. Wrap in a clean towel and microwave for 1-2 minutes to soften. Scoop out about half of interior pulp, leaving a shell. Discard pulp, or chop and add to the filling ingredients. Salt shells and place upside down on paper towels to drain while you make the filling.
  • Brown the sausage in a skillet over medium heat, breaking it into small crumbles. Drain well on paper towels, reserving 1 Tbsp of grease in the pan. Add onions to the pan and cook until softened, about 5-6 minutes. Add sausage back to the pan along with tomato sauce, beans and corn. Season with taco seasoning and salt and pepper to taste.
  • Place zucchini boats in a greased casserole dish and fill with sausage, corn and bean mixture. Sprinkle boats with cheese. At this point dish can be covered and refrigerated until baking later.
  • Bake uncovered at 350 degrees for 20-30 minutes or until hot, time will depend on temperature of dish before baking.
  • Serve as is or on a bed of rice
  • Plan on 1-2 boats per serving


Keyword do ahead, sausage, black bean and corn casserole, stuffed zucchini, Tex-Mex, zucchini, zucchini boats


I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creatively Crafty

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26 Responses to “Take-out Tuesday, Stuffed Zucchini, 4 Ways!”
  1. Jenna, stuffed zucchini is a perfect side addition or the main attraction. I need to make one of these recipes, I have been looking for something different. It seems I have been stuck on the same meal plans. Enjoy your day, it poured rain last night. Hopefully some sunshine today!

  2. Love these ideas! Zucchini boats always delight, and your versions look absolutely delicious! Such a good point about salting to remove some of the moisture!

  3. Martha says:

    All great ideas, I love zucchini!

  4. I love stuffed zucchini, peppers and eggplant. Your recipe ideas are a welcome twist on my standard filling. We’ve been using a lot of riced-cauliflower in place of rice. It’s . . . okay, but not as good as rice.

  5. Shannon@Belle Bleu Interiors says:

    Jenna, this is something I’m definitely going to try. I have been desperate for new recipes, because I’m in a cooking rut. Thanks for the inspiration! Enjoy your day!

  6. thefrenchhutch says:

    These look so delicious and would be a great meal. I’m adding ingredients to my market list. Thanks Jenna, and HHjr………..

  7. I see a zucchini extravaganza next fall when they are everywhere! Love seeing the idea of four ways.

  8. I have to say, even though it’s January, the zucchini did look great at the store the other day! My favorite version has Stove Top Stuffing and chicken… Not figure friendly tho:@) Your versions sound great Jenna!

  9. Lorraine says:

    Oh my gosh! I have to try these!!!!

  10. Mary says:

    Jenna, Yum! HHJr’s zucchini boats stuffed with sausage, black beans and corn sound delicious!

  11. lghiggins says:

    I like your Tex-Mex variation!

  12. I like your trip about using the microwave to soften up the zucchini for scooping out the interior. Never thought to do that before.

  13. marilyn1998 says:

    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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