Sausage Stuffed Zucchini with Penne Pasta
Transform your weeknight dinner routine with this hearty and flavorful Sausage Stuffed Zucchini with Penne Pasta. Perfectly tender zucchini boats are filled with a savory mixture of Italian sausage, onions, garlic, and Parmesan cheese, then topped with melted mozzarella for a golden, bubbly finish. Paired with penne pasta coated in a rich, basil-infused tomato sauce, this recipe offers a delightful balance of comfort and freshness. Ideal for family dinners or impressing guests, this dish is both satisfying and wholesome, featuring popular ingredients like zucchini, crushed tomatoes, and fresh basil. Ready in under an hour, this crowd-pleaser is a must-try for fans of Italian-inspired meals. Add a sprinkle of Parmesan and a touch of fresh basil for the ultimate finishing touch!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 28 ounces canned crushed tomatoes
- 12 ounces penne pasta
- 2 tablespoons, chopped fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and use a spoon to scoop out the seeds and flesh, creating shallow boats. Reserve the scooped-out flesh and chop it finely.
Brush the zucchini boats with 1 tablespoon of olive oil and arrange them cut-side up in a large baking dish.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up into crumbles, until browned and fully cooked (about 6-8 minutes).
Add the diced onion and minced garlic to the skillet with the sausage. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Stir in the chopped zucchini flesh, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for another 3-4 minutes until the mixture is well combined and the zucchini is tender.
Remove the skillet from heat and stir in the grated Parmesan cheese. Let the mixture cool slightly.
Stuff each zucchini boat with the sausage mixture, firmly packing it down. Sprinkle the top of each boat with shredded mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
While the zucchini is baking, cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, warm the canned crushed tomatoes. Add a pinch of salt and stir in half of the chopped basil leaves.
Toss the cooked penne pasta with the warm tomato sauce. Serve the sausage-stuffed zucchini boats alongside the sauced penne pasta.
Garnish with the remaining fresh basil leaves and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 15736 mg | 684% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 98.8 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1696 mg | 130% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6656 mg | 142% | |
*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.
