Stuffed Italian Zucchini Boats (Low FODMAP)

Zucchini always seems to be overflowing in the summertime, whether it’s from your garden, the farmers market, or the grocery store. These stuffed Italian zucchini boats are one of my favorite ways to use them up. They’re loaded with savory ground beef, saucy marinara, and melty mozzarella cheese, but still feel lighter than your typical pasta dish. Best of all, they’re Low-FODMAP-friendly, so they’re easy on the belly while still being big on comfort.

Whether you're craving something cozy for dinner or looking for a fun way to work more veggies into your routine, this recipe checks all the boxes. It's simple, satisfying, and perfect for busy weeknights or relaxed summer dinners on the porch!

If you’re looking for more ways to enjoy summer produce, try our Summer Vegetable Lasagna or this Lemon Zucchini Cake for a full seasonal spread.

Why You’ll Love This Recipe

• Comfort food, lightened up: All the Italian flavors you love with a veggie twist.

• Low FODMAP and family-friendly: Made with simple swaps to keep it gut-friendly without sacrificing taste.

• Quick and easy: From stovetop to oven, it comes together fast with minimal cleanup.

Ingredients You’ll Need

Here’s a quick rundown of what you’ll need to make these zucchini boats.

• Zucchini: Choose zucchini that are similar in size so they cook evenly. Medium to large works best for stuffing.

• Ground beef: I recommend 90% lean for a good mix of flavor without too much grease. Beef is a great source of high-quality protein, iron, and B vitamins, which help support energy and muscle recovery.

• Italian seasoning: A simple way to add that classic Italian flavor!

• Marinara sauce: Use a Low FODMAP option, such as Fody Foods, which skips the garlic and onion but still delivers a rich, savory flavor.

• Mozzarella: Use a lactose-free version if needed. Mozzarella is naturally low in lactose and melts perfectly on top.

Substitutions and Variations

This recipe is easy to adjust based on what you have on hand or what your taste buds are craving.

• Swap the protein: Try ground turkey, chicken, or a plant-based crumble.

• Add more veggies: Stir in chopped bell pepper, spinach, or shredded carrots to the filling. Keep FODMAP portions in mind.

• Switch up the cheese: A sprinkle of parmesan adds extra savory flavor. Use a dairy-free mozzarella alternative if needed.

Make-Ahead and Storage Tips

This is one of those meals that’s just as good the next day and a total win for meal prep.

• Assemble ahead: You can prep the filling and stuff the zucchini up to a day in advance. Store in the fridge, covered, and bake when ready. Add a few extra minutes to the cook time if baking from cold.

• Leftovers: Store cooked zucchini boats in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through for the best texture.

• Freezer tip: I don’t recommend freezing these. Zucchini releases a lot of water once thawed, which can make them mushy.

FAQs

Can I make these dairy-free?

Yes. Just use your favorite plant-based shredded cheese that is free of onion and garlic to keep it Low FODMAP-friendly.

What if I don’t have Fody marinara?

You can use any certified Low FODMAP tomato sauce or make your own with crushed tomatoes, garlic-infused oil, and Italian herbs.

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and bake time, and it works great in this recipe. Just make sure to choose ones that are firm and evenly sized.

What can I serve with these zucchini boats?

They’re filling on their own, but you can serve them with a simple side salad, roasted potatoes, or homemade focaccia.

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