Sausage Stuffed Round Zucchini or Eggplant
Elevate your next dinner with these Sausage Stuffed Round Zucchini or Eggplants, a hearty and flavorful dish that’s both elegant and satisfying. Tender zucchini or eggplant "bowls" are hollowed out and filled with a savory mixture of Italian sausage, Parmesan cheese, fresh herbs, and breadcrumbs, then baked to golden perfection under a blanket of marinara sauce and melted mozzarella. This recipe combines simple yet vibrant ingredients for a Mediterranean-inspired delight that’s perfect for family meals or entertaining. With just 25 minutes of prep and a total bake time of 40 minutes, this dish strikes the perfect balance between impressive presentation and effortless cooking. Serve with a crisp green salad or crusty bread to complete this wholesome, comforting meal.
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Recipe Information
Ingredients
- 4 pieces round zucchini or eggplant
- 1 pound Italian sausage (casings removed)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Cut off the tops of the round zucchini or eggplants and scoop out the flesh using a spoon, leaving a 1/4-inch shell to create a bowl-like shape. Reserve the scooped-out flesh and chop it finely.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the Italian sausage to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the chopped zucchini or eggplant flesh and cook until softened, about 3-4 minutes. Remove the skillet from heat and set aside to cool slightly.
In a large mixing bowl, combine the cooked sausage mixture, breadcrumbs, Parmesan cheese, parsley, basil, egg, salt, and black pepper. Mix until well combined.
Brush the outside of the zucchini or eggplant shells with the remaining 1 tablespoon of olive oil, then lightly season the insides with a pinch of salt and pepper.
Stuff the shells with the sausage mixture, packing it in firmly but without overflowing.
Place the stuffed zucchini or eggplants in a baking dish. Spoon marinara sauce over the tops of each stuffed vegetable.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, top each stuffed vegetable with shredded mozzarella cheese, and return to the oven uncovered for another 10-15 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley or basil if desired.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 9116 mg | 396% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 40.1 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2042 mg | 157% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3507 mg | 75% | |
*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.
