Description
Our delicious Stuffed Zucchini recipe that is perfect for a late summer meal that uses all those garden zucchini!
Ingredients
Scale
- 3–4 large zucchini, halved lengthwise
- 1lb sweet Italian sausage
- 1 medium yellow onion, minced
- 1/2 teaspoon dried oregano leaves
- 1/3 cup breadcrumbs
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon kosher salt
- dash of ground black pepper
- 1/4 lb fresh mozzarella, broken into chunks (plus more for topping)
- 1 small jar marinara sauce
Instructions
- Prep Zucchini Boats: Cut zucchini in half, lengthwise. Scoop out insides of zucchini flesh, leaving about 1/2 inch around the sides – reserve the scooped out flesh. Fill large pot about 2/3 full of water and bring to boil over medium-high heat. Par-boil zucchini halves by placing as many as can fit in the water and letting boil for approx. 2-3 minutes until firm, but tender. Remove zucchini, drain well, and place on a baking sheet.
- Oven: Preheat oven to 375 degrees F.
- Cook Stuffing: Bring a large skillet to medium high heat, add sausage and cook on medium heat until fully cooked. Roughly chop the reserved zucchini flesh and add to the skillet with the minced onion. Cook until zucchini begins to become translucent. Drain excess liquid. Add oregano, breadcrumbs, basil, salt and pepper and stir. Next, mix in the mozzarella cheese until it has melted and started to spread evenly throughout.
- Stuff Zucchini + Prep to Bake: Use a spoon to stuff hollowed out zucchini shells with sausage mixture. Drizzle marinara sauce on top and cover with any desired, additional mozzarella.
- Bake: Place in the preheated oven, on the middle rack and uncovered. Bake for 20-25 minutes or until cheese is melted and bubbly.
- Serve: Sprinkle with freshly grated parmesan cheese and serve immediately.
Notes
- Italian Sausage: highly recommend, but feel free to switch it up and use ground turkey, turkey sausage, ground beef or even ground chicken, if you want.
- Dairy-Free: just use a dairy-free mozzarella cheese.
- Gluten-Free: simply use gluten-free breadcrumbs.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 131
- Sugar: 1.9 g
- Sodium: 549.1 mg
- Fat: 5 g
- Carbohydrates: 7.6 g
- Protein: 14.1 g
- Cholesterol: 18.6 mg