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Lisa’s Zucchini Boats

Zucchini Boats

What do you do with all that zucchini you have in your garden or that you are buying at the Farmers Market? Lisa’s Italian Kitchen has the answer! Lisa loves using zucchini as an ingredient, and her zucchini boats are a family favorite. Most importantly, they are versatile! Leave the mozzarella off for dairy-free and vegetarian members of your family or add Italian sausage to satisfy the hungry members of your dinner table! Watch Lisa make the full recipe on the Lisa’s Italian Kitchen YouTube channel. Buon appetito e tutti a tavola!

Lisa’s Zucchini Boats Ingredients:

4 medium to large zucchini

6 Roma tomatoes, chopped

1 white onion, chopped

6 cloves of garlic, chopped

¾ cup Italian seasoned breadcrumbs

½ lb Italian sausage, crumbled and sautéed, optional

2-3 tablespoons Italian tomato paste

4-5 tablespoons extra virgin olive oil for cooking

½ a cup of mozzarella

Salt and pepper to taste

Fresh basil and fresh oregano (3-4 leaves each)

Lisa’s Zucchini Boats Directions:

Slice off ¾ or ½ inch of the two ends of the zucchini. Slice the zucchini down the center, lengthwise. Either with a knife or a tablespoon scoop out the inside of the zucchini. Chop and place in a mixing bowl.

Zucchini Boats

In a medium to large size frying pan, place 3-4 tablespoons of Extra Virgin Olive Oil. Add garlic and onion and sauté for 3-4 minutes. Add the chopped inside of the zucchini, Roma tomatoes, and stir. Allow to sauté for 15-20 minutes. When the zucchini mixture is soft, add the Italian tomato paste. Stir. Add the breadcrumbs and stir, incorporating all the liquid that has come from the vegetables until the mixture is fairly thick. Chop the fresh herbs and add the salt and pepper.

Zucchini Boats Zucchini Boats

Place the zucchini boats in a 9x 13 inch casserole. Fill each zucchini boat with the tomato zucchini mixture. Bake at 350 degrees F for 20 minutes. After 20 minutes remove from the oven. Sprinkle the shredded mozzarella on top. Return to oven for 5 minutes. Buon appetito!

Zucchini Boats



  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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