Torie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
Stuffed Zucchini
For those summer days when it's grown in abundance!
When the farmers' marketĀ (or your own vegetable garden!) is flourishing with fresh zucchini, full of flavor, stuffed zucchini boats make for a spectacular summer dinner. Saucy and cheesy, it's the perfect dish to make when the craving for pizza hits, but something healthy like vegetable lasagna feels like a better fit. Like stuffed bell peppers, thisĀ zucchini recipe does include a just little bit of meat, making it a hearty yet still vegetable-forward main dish. Serve it with your favorite salad and pull-apart garlic bread to round out a delicious family meal.
Do you leave the skin on zucchini when you cook it?
Yes! The skin on zucchini is soft and perfectly edible, so there's no reason to peel it. It's also full of nutrients! You especially don't want to remove the skin in this recipe because it's what holds the "boats" together.
Are you supposed to remove the seeds from zucchini when you cook it?
Removing a zucchini's seeds typically isn't necessary. The seeds are often so small and tender, you don't even notice they're there when you're eating the zucchini. Plus, they're totally fine to eat! Don't worry about removing them from the flesh in this recipe.
How do you stuff zucchini?
Stuffing zucchini is super easy. Simply cut the zucchini in half lengthwise. Then, use a spoon to scrape out the "flesh" of the zucchiniāit's the soft, spongy interior that includes the seeds. (It's totally edible, so don't forget to set it aside, because it is sautĆ©ed with the rest of the filling later on in the recipe.) After the zucchini are hollowed out, simply cook up the filling and spoon it into the trench that's been scraped out of each zucchini. Then just top, bake, and serve.
What's in stuffed zucchini?
This recipe features of flavorful filing of sausage, peppers, zucchini flesh, marinara sauce, and herbs. Feel free to swap out the bell pepper for any vegetables that are on hand or in the garden, such as eggplant or mushrooms. Not a fan of sausage? Use ground beef, turkey, or chicken instead.
What size zucchini is best for this recipe?
In general, small to medium zucchini are best for cooking, because they are less spongey and more tender. However, since the spongey interior of the zucchini is scooped out and then sauteĢed, it's OK to use slightly larger zucchini for this recipe if that's what you have on hand.
- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 40 mins
Ingredients
- 6
medium zucchini (about 3 lb.)
- 3 Tbsp.
olive oil, divided
- 1 lb.
mild or spicy Italian sausage
- 1
small red bell pepper, diced
- 2
cloves garlic, minced
- 1/4 tsp.
crushed red pepper flakes (optional)
- 1/2 tsp.
kosher salt
- 1 tsp.
chopped fresh oregano, plus more for serving
- 2 Tbsp.
chopped fresh basil, plus more for serving
- 2 c.
marinara sauce
- 1 c.
shredded mozzarella cheese
- 1/2 c.
grated parmesan cheese, divided
- 1/2 c.
panko breadcrumbs
Directions
- StepĀ 1Preheat the oven to 425Ā°.Ā
- StepĀ 2Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4-inch-thick border around the edges. Arrange the zucchini boats on a parchment-lined, rimmed baking sheet.
- StepĀ 3Chop the reserved zucchini flesh and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini flesh, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
- StepĀ 4Divide the filling mixture evenly among the zucchini shells. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.Ā
- StepĀ 5Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender, about 20 minutes. Serve with additional chopped fresh herbs.
Tip: These zucchini can be filled up to a day ahead, and refrigerated in an airtight container. Top with the panko mixture just before baking.
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