Italian Sausage Stuffed Zucchini
Elevate your dinner table with this flavorful Italian Sausage Stuffed Zucchini recipe, a perfect blend of hearty and healthy! Tender zucchini boats are filled with a savory mixture of browned Italian sausage, aromatic garlic, and onions, tossed with crushed tomatoes and Italian seasoning for robust flavor. Topped with a cheesy duo of Parmesan and mozzarella, each bite offers a melty, golden crust that pairs beautifully with the tender zucchini base. This easy-to-make dish is ideal for weeknight dinners and is ready in under an hour. Perfect for low-carb enthusiasts and anyone who loves a comforting yet nutrient-packed meal, these stuffed zucchinis are sure to become a family favorite. Garnish with fresh parsley for a vibrant finishing touch and serve alongside a crisp green salad or garlic bread.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 0.5 pound Italian sausage (mild or spicy, casing removed)
- 2 tablespoons Olive oil
- 1 small Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 0.5 cup Crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create a hollow cavity, leaving about 1/4-inch of flesh around the edges. Reserve the scooped-out zucchini flesh.
Brush the zucchini shells with 1 tablespoon of olive oil and place them cut-side up on a baking sheet. Bake in the preheated oven for 10 minutes to soften slightly.
While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until fully browned, about 5-6 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Chop the reserved zucchini flesh and add it to the skillet along with the crushed tomatoes, Italian seasoning, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.
Remove the skillet from the heat and stir in the breadcrumbs and Parmesan cheese until well combined.
Fill each zucchini shell with the sausage mixture, pressing it down gently to pack it in.
Top each stuffed zucchini with shredded mozzarella cheese.
Return the baking sheet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
Remove the stuffed zucchinis from the oven and let them cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
