Description
A flavorful and hearty stuffed zucchini recipe featuring Italian sausage, sautéed vegetables, and a blend of cheeses baked to perfection. This dish makes a delightful main course that is both satisfying and packed with savory flavors.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
Meat
- 1 lb. ground Italian sausage*
Seasonings and Sauces
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- ½ tsp salt (plus more to season the zucchini)
- ¼ tsp pepper (plus more to season the zucchini)
- 8 oz. can tomato sauce
- 2 tbsp chopped fresh basil
Cheese
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a sheet pan with parchment paper to prepare for baking the stuffed zucchini boats.
- Prepare Zucchini: Slice each zucchini lengthwise to create two long halves. Scoop out the seeds and soft inner flesh using a spoon to hollow out the zucchini and create space for the filling.
- Season Zucchini: Place the zucchini halves cut side up on the lined sheet pan. Sprinkle each with salt and pepper to taste, enhancing their flavor before baking.
- Cook Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage, diced onion, and diced red bell pepper. Cook while breaking the sausage apart until the meat is browned and vegetables are tender.
- Add Aromatics and Seasonings: Stir in minced garlic, Italian seasoning, tomato paste, salt, and pepper. Cook for 1-2 minutes until aromatic, ensuring the flavors meld together.
- Simmer Filling: Pour in the tomato sauce and allow the mixture to simmer for 2-3 minutes until it thickens slightly, creating a rich and cohesive filling.
- Finish Filling: Remove the skillet from heat. Mix in fresh chopped basil and grated Parmesan cheese to add freshness and depth of flavor.
- Fill Zucchini Boats: Spoon the sausage and vegetable mixture evenly into the hollowed zucchini halves, packing the boats generously.
- Bake Stuffed Zucchini: Bake in the preheated oven for 20 minutes to cook the zucchini through and meld the flavors.
- Add Cheese and Finish Baking: Remove the pan and sprinkle the grated mozzarella cheese evenly over the stuffed zucchini. Return to the oven and bake for an additional 5 minutes until the cheese melts and turns slightly golden.
- Serve: Remove from oven and serve the stuffed zucchini warm, enjoying this comforting and savory dish.
Notes
- You can save the scooped zucchini flesh to add into soups or sauces for extra flavor and reduce waste.
- Substitute ground turkey or chicken for a leaner protein option.
- Ensure to use fresh basil for the best flavor, but dried basil can be used in a pinch, adjusting quantity to 1 teaspoon.
- Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, omit sausage and substitute with sautéed mushrooms or lentils.
