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Four pieces of stuffed zucchini in a baking dish.

Stuffed Zucchini

  • Author: Erin Jensen
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8-12 zucchini halves 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: Italian-Inspired


Stuffed Zucchini – a delicious, classic stuffed zucchini recipe that is perfect for all your garden-grown zucchini!


  • 34 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


  1. 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.
  2. Fill large pot about 2/3 full of water and bring to boil.
  3. 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.
  4. Remove zucchini, drain well, and place on cookie sheet.
  5. Preheat oven to 375 degrees F.
  6. Roughly chop insides from zucchini and set aside, along with the minced onion.
  7. Bring large frying pan/skillet to medium-high heat, add sausage and cook on med-high heat until fully cooked.
  8. Add chopped zucchini flesh and onion.
  9. Cook until zucchini begins to become translucent.
  10. Drain excess liquid.
  11. Add oregano, breadcrumbs, basil, salt and pepper and stir.
  12. Take fresh mozzarella and add small chunks into the mixture.
  13. Mix until cheese has melted and started to spread evenly throughout.
  14. Use a spoon to stuff hollowed out zucchini shells with sausage mixture.
  15. Drizzle marinara sauce on top and cover with any additional mozzarella you. Place in the oven, middle rack and uncovered.
  16. Bake for 20-25 minutes or until cheese is melted and bubbly.
  17. 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