Stuffed Zucchini – a delicious, classic stuffed zucchini recipe that is perfect for all your garden-grown zucchini!
- 3–4 large zucchini, halved lengthwise
- 1lb sweet italian sausage
- 1 medium yellow onion, minced
- 1/2 teaspoon dried oregano leaves
- 1/3 cup bread crumbs
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon kosher salt
- dash of ground black pepper
- 1/4 lb fresh mozzarella (plus more for topping)
- 1 small jar marinara sauce
- Cut zucchini in half lengthwise. Scoop out insides of zucchini flesh, leaving 1/4 in the shell (about 1/2 inch around the sides) – reserve insides.
- Fill large pot about 2/3 full of water and bring to boil.
- 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 cookie sheet.
- Preheat oven to 375 degrees F.
- Roughly chop insides from zucchini and set aside, along with the minced onion.
- Bring large frying pan/skillet to medium-high heat, add sausage and cook on med-high heat until fully cooked.
- Add chopped zucchini flesh and onion.
- Cook until zucchini begins to become translucent.
- Drain excess liquid.
- Add oregano, breadcrumbs, basil, salt and pepper and stir.
- Take fresh mozzarella and add small chunks into the mixture.
- Mix until cheese has melted and started to spread evenly throughout.
- Use a spoon to stuff hollowed out zucchini shells with sausage mixture.
- Drizzle marinara sauce on top and cover with any additional mozzarella you. Place in the oven, middle rack and uncovered.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Sprinkle with freshly grated parmesan cheese and serve immediately.
- Italian Sausage: this is always what we have used, but feel free to switch it up and use ground turkey/turkey sausage, ground beef or even ground chicken if you want.
- Dairy-Free: to make this dairy-free use a dairy-free mozzarella cheese.
- Gluten-Free: to make this gluten-free use a gluten-free breadcrumbs.
- Marinara Sauce: we have a quick + easy pasta sauce OR a homemade roasted marinara sauce – you can always use store-bought though!
- Mozzarella: I prefer fresh mozzarella, but shredded will work too.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: stuffed zucchini