Italian Stuffed Zucchini
Elevate your weeknight dinners with this flavorful Italian Stuffed Zucchini recipe, a wholesome blend of fresh ingredients and classic Italian flavors. Tender zucchini boats are generously filled with a savory mixture of ground beef or Italian sausage, fragrant garlic, onions, and crushed tomatoes, all seasoned with aromatic Italian spices and a touch of heat from red pepper flakes. Topped with a golden, melty layer of mozzarella and Parmesan, this dish combines irresistible creaminess with a satisfying crunch from breadcrumbs. Perfectly baked to bring out the natural sweetness of the zucchini, this dish is both nutritious and comforting. Quick to prep and ideal for family meals or dinner parties, these stuffed zucchini boats strike the perfect balance between healthy and indulgent. Don’t forget a sprinkle of fresh parsley for the finishing touch!
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Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 1 pound ground beef or Italian sausage
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.5 cup Parmesan cheese
- 0.5 cup mozzarella cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the zucchinis. Cut them in half lengthwise and use a spoon to scoop out the centers to create boats. Reserve the scooped-out flesh and finely chop it.
Drizzle the zucchini boats with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place them cut-side up on a baking dish.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing until fragrant and translucent, about 3 minutes.
Add the ground beef or Italian sausage to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes.
Stir in the finely chopped zucchini flesh, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Let the mixture simmer for 5 minutes.
Remove the skillet from heat and mix in the breadcrumbs, Parmesan cheese, and parsley.
Evenly spoon the filling into the zucchini boats, pressing it down gently to pack it in.
Sprinkle the tops of the stuffed zucchini with shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 13765 mg | 598% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 88.6 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1178 mg | 91% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4206 mg | 89% | |
*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.
