Sausage Stuffed Zucchini
Transform ordinary zucchini into a show-stopping dinner with this savory Sausage Stuffed Zucchini recipe. Perfectly hollowed zucchini boats are filled with a flavorful mixture of Italian sausage, sautéed onions, garlic, and a touch of tomato paste, all seasoned with Italian herbs. A blend of parmesan and mozzarella cheeses, along with crispy breadcrumbs, adds a gooey, golden topping that’s irresistibly satisfying. Baked until tender, these stuffed zucchini boats strike the perfect balance of hearty and healthy, making them an excellent option for a low-carb meal or an elevated weeknight dinner. Garnish with fresh parsley and serve warm for a dish that’s as comforting as it is impressive. These zucchini boats are a family favorite and perfect for showcasing seasonal produce.
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Recipe Information
Ingredients
- 4 whole zucchini
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup, grated parmesan cheese
- 0.5 cup, shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and cut them in half lengthwise. Scoop out the pulp with a spoon to create hollow 'boats', leaving about 1/4 inch of flesh. Reserve the pulp and chop it finely.
Brush the zucchini halves with 1 tablespoon of olive oil and place them cut side up on a baking sheet.
Heat a large skillet over medium heat. Add the remaining 1 tablespoon of olive oil, followed by the chopped onion. Sauté until the onion is soft and translucent, about 3 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, being careful not to burn.
Add the Italian sausage to the skillet. Cook until browned, breaking it into small pieces with a wooden spoon, about 5 minutes.
Stir in the chopped zucchini pulp, tomato paste, Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes until well combined and the mixture is aromatic.
Remove the skillet from heat and stir in the grated parmesan cheese, 1/4 cup of the mozzarella cheese, fresh parsley, and breadcrumbs. Mix until fully incorporated.
Spoon the sausage mixture evenly into the hollowed zucchini boats, pressing gently to pack in the filling.
Sprinkle the remaining mozzarella cheese over the tops of the stuffed zucchini.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown on top.
Remove the zucchini boats from the oven and let them cool slightly before garnishing with additional parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 13280 mg | 577% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 75.2 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1108 mg | 85% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3851 mg | 82% | |
*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.
