Introduction
Looking for a hearty, flavorful dish that’s both comforting and veggie-packed? Stuffed Zucchini is the answer! This delicious recipe transforms fresh zucchini into savory boats filled with a robust mixture of pork sausage, Parmesan, and breadcrumbs, all topped with tangy spaghetti sauce and melty mozzarella. Perfect for family dinners, meal prep, or a cozy gathering, this dish is easy to make and brimming with Italian-inspired flavors. Curious about how to create this crowd-pleasing meal? Let’s dive into this simple recipe that’s sure to become a favorite!
Overview: Why Stuffed Zucchini Is Special
Stuffed Zucchini is a versatile, wholesome dish that combines the freshness of summer squash with a rich, meaty filling and cheesy topping. The zucchini acts as an edible vessel, soaking up the flavors of the sausage and sauce while staying tender yet firm. This recipe is straightforward, uses pantry staples, and delivers a balanced meal with protein, veggies, and carbs. It’s customizable, great for using up garden zucchini, and perfect for feeding a family or impressing guests with its rustic charm.
- Time Requirement:
- Prep: 15 minutes
- Baking: 60 minutes
- Total: About 1 hour 15 minutes
- Difficulty Level: Easy. Involves simple chopping, mixing, and baking, suitable for beginners.
- Why It’s Special: This recipe serves 6, offers a hearty Italian flavor, and is a complete meal. It’s budget-friendly, great for summer or fall, and ideal for zucchini lovers.
Essential Ingredients
This dish comes together with ingredients that create a savory, satisfying meal. Here’s what you need and why each matters:
- Zucchini (3 medium): Serve as edible boats, providing a tender, mild base for the filling.
- Pork Sausage (1 lb): Adds rich, savory flavor and protein to the stuffing.
- Dry Breadcrumbs (1 cup): Bind the filling and add a slight crunch.
- Grated Parmesan Cheese (½ cup): Infuses the filling with nutty, umami depth.
- Garlic (1 clove, minced): Enhances the filling with aromatic, savory notes.
- Spaghetti Sauce (32 oz jar): Provides a tangy, tomatoey blanket for the zucchini boats.
- Shredded Mozzarella Cheese (½ cup): Melts into a gooey, golden topping.
Substitutions and Variations
- Zucchini: Use yellow squash or large bell peppers as alternative vessels.
- Pork Sausage: Swap for Italian sausage, ground beef, turkey sausage, or plant-based sausage for a vegetarian option.
- Breadcrumbs: Use panko, crushed crackers, or gluten-free breadcrumbs.
- Parmesan: Substitute with Pecorino Romano or nutritional yeast for a dairy-free version.
- Spaghetti Sauce: Use marinara, arrabbiata, or homemade tomato sauce; reduce to 24 oz for less sauciness.
- Mozzarella: Replace with provolone, cheddar, or a dairy-free cheese alternative.
- Gluten-Free: Use gluten-free breadcrumbs and ensure sausage and sauce are gluten-free.
- Add-Ins: Mix in ½ cup chopped spinach, mushrooms, or bell peppers to the filling for extra veggies.
Step-by-Step Instructions
Follow these steps to create Stuffed Zucchini that’s hearty, cheesy, and bursting with flavor:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Gather all ingredients to streamline prep.
- Prepare the Zucchini:
- Trim the stems from 3 medium zucchini and slice each lengthwise to create 6 halves.
- Use a spoon to scoop out the seeds and some flesh, creating a hollow “boat” in each half. Reserve the scooped-out flesh in a large mixing bowl.
- Make the Filling:
- To the bowl with zucchini flesh, add 1 lb pork sausage, 1 cup dry breadcrumbs, ½ cup grated Parmesan cheese, and 1 minced garlic clove.
- Mix thoroughly with your hands or a spoon until well combined.
- Stuff the Zucchini:
- Divide the sausage mixture evenly among the 6 zucchini halves, pressing it firmly into the hollowed-out centers to fill generously.
- Arrange the stuffed zucchini in a 9×13-inch baking pan, ensuring they fit snugly.
- Add the Sauce:
- Pour the entire 32 oz jar of spaghetti sauce over the stuffed zucchini, covering them evenly and allowing some sauce to pool in the pan.
- Cover the pan tightly with aluminum foil.
- Bake:
- Bake in the preheated oven for 45 minutes, or until the sausage is browned and cooked through (internal temperature of 160°F/71°C for pork).
- Remove the foil, sprinkle ½ cup shredded mozzarella cheese evenly over the zucchini, and return to the oven.
- Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let cool for 5–10 minutes to set slightly.
- Serve hot, spooning extra sauce from the pan over each portion for added flavor.
Cooking Tips
- Choose Uniform Zucchini: Select medium zucchini (about 8–10 inches long) for even cooking and easy stuffing.
- Don’t Over-Scoop: Leave about ¼-inch of zucchini flesh to maintain structure while creating enough space for filling.
- Mix Filling Well: Ensure the sausage mixture is evenly combined to distribute flavors throughout each bite.
- Check Sausage Doneness: Use a meat thermometer to confirm the sausage is fully cooked if unsure after 45 minutes.
- Melt Cheese Perfectly: For a golden cheese topping, broil for 1–2 minutes at the end (watch closely to avoid burning).
Assembly: Building the Perfect Stuffed Zucchini
This dish is all about creating savory, cheesy zucchini boats that are as beautiful as they are delicious. Here’s how to make them shine:
- Zucchini Boats:
- Slice and scoop zucchini evenly for uniform boats that hold the filling securely.
- Arrange snugly in the pan to prevent tipping during baking.
- Sausage Filling:
- Pack the filling firmly to ensure it holds together and fills each boat generously.
- Mix in the zucchini flesh to reduce waste and add subtle veggie flavor.
- Sauce and Cheese:
- Pour sauce generously to keep the zucchini moist and flavorful.
- Sprinkle mozzarella evenly for a gooey, golden finish.
- Presentation Tips:
- Serve on a large platter to showcase the vibrant sauce and melted cheese.
- Garnish with fresh parsley, basil, or a sprinkle of extra Parmesan for a polished look.
- Pair with garlic bread, a green salad, or roasted potatoes for a complete meal.
Storage and Make-Ahead Tips
This dish is great for preparing ahead and stores well:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave until warmed through.
- Freezer: Freeze baked stuffed zucchini (without mozzarella topping) in an airtight container for up to 2 months. Thaw in the fridge overnight, add fresh sauce and mozzarella, and bake at 350°F for 20–25 minutes to reheat.
- Make-Ahead: Prepare and stuff the zucchini up to 1 day in advance; refrigerate covered. Add sauce and bake when ready to serve. Alternatively, bake fully and reheat before adding mozzarella.
- Serving Tip: Serve hot for the best texture, with extra sauce spooned over to keep it moist and flavorful.
Recipe Variations
Get creative with these fun twists to make the dish your own:
- Vegetarian Stuffed Zucchini: Replace sausage with a plant-based sausage or a mix of lentils, mushrooms, and quinoa.
- Spicy Stuffed Zucchini: Use hot Italian sausage or add ½ tsp red pepper flakes to the filling.
- Mediterranean Stuffed Zucchini: Swap spaghetti sauce for marinara with olives and feta, and add chopped spinach to the filling.
- Low-Carb Stuffed Zucchini: Omit breadcrumbs and increase Parmesan or use almond flour for binding.
- Gluten-Free Version: Use gluten-free breadcrumbs and ensure sausage and sauce are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 6):
- Calories: 450 kcal
- Protein: 20 g
- Fat: 30 g
- Carbohydrates: 25 g
- Sugar: 10 g
- Sodium: 1200 mg
- Note: Values are approximate and depend on specific brands and ingredient amounts.
Conclusion
Stuffed Zucchini is the ultimate comforting, flavorful dish, offering a perfect blend of tender zucchini, savory sausage filling, tangy spaghetti sauce, and gooey mozzarella in every bite. With its easy preparation, hearty appeal, and versatility, it’s a must-try for family dinners, meal prep, or casual gatherings. This recipe is so satisfying and adaptable, you’ll want to make it a regular in your meal rotation. So grab your zucchini, stuff those boats, and get ready to enjoy a dish that’s pure Italian-inspired bliss!
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Stuffed Zucchini
Description
Looking for a hearty, flavorful dish that’s both comforting and veggie-packed? Stuffed Zucchini is the answer! This delicious recipe transforms fresh zucchini into savory boats filled with a robust mixture of pork sausage, Parmesan, and breadcrumbs, all topped with tangy spaghetti sauce and melty mozzarella. Perfect for family dinners, meal prep, or a cozy gathering, this dish is easy to make and brimming with Italian-inspired flavors.
Ingredients
This dish comes together with ingredients that create a savory, satisfying meal. Here’s what you need and why each matters:
-
Zucchini (3 medium): Serve as edible boats, providing a tender, mild base for the filling.
-
Pork Sausage (1 lb): Adds rich, savory flavor and protein to the stuffing.
-
Dry Breadcrumbs (1 cup): Bind the filling and add a slight crunch.
-
Grated Parmesan Cheese (½ cup): Infuses the filling with nutty, umami depth.
-
Garlic (1 clove, minced): Enhances the filling with aromatic, savory notes.
-
Spaghetti Sauce (32 oz jar): Provides a tangy, tomatoey blanket for the zucchini boats.
-
Shredded Mozzarella Cheese (½ cup): Melts into a gooey, golden topping.
Substitutions and Variations
-
Zucchini: Use yellow squash or large bell peppers as alternative vessels.
-
Pork Sausage: Swap for Italian sausage, ground beef, turkey sausage, or plant-based sausage for a vegetarian option.
-
Breadcrumbs: Use panko, crushed crackers, or gluten-free breadcrumbs.
-
Parmesan: Substitute with Pecorino Romano or nutritional yeast for a dairy-free version.
-
Spaghetti Sauce: Use marinara, arrabbiata, or homemade tomato sauce; reduce to 24 oz for less sauciness.
-
Mozzarella: Replace with provolone, cheddar, or a dairy-free cheese alternative.
-
Gluten-Free: Use gluten-free breadcrumbs and ensure sausage and sauce are gluten-free.
-
Add-Ins: Mix in ½ cup chopped spinach, mushrooms, or bell peppers to the filling for extra veggies.
Instructions
Follow these steps to create Stuffed Zucchini that’s hearty, cheesy, and bursting with flavor:
-
Preheat the Oven:
-
Preheat your oven to 350°F (175°C).
-
Gather all ingredients to streamline prep.
-
-
Prepare the Zucchini:
-
Trim the stems from 3 medium zucchini and slice each lengthwise to create 6 halves.
-
Use a spoon to scoop out the seeds and some flesh, creating a hollow “boat” in each half. Reserve the scooped-out flesh in a large mixing bowl.
-
-
Make the Filling:
-
To the bowl with zucchini flesh, add 1 lb pork sausage, 1 cup dry breadcrumbs, ½ cup grated Parmesan cheese, and 1 minced garlic clove.
-
Mix thoroughly with your hands or a spoon until well combined.
-
-
Stuff the Zucchini:
-
Divide the sausage mixture evenly among the 6 zucchini halves, pressing it firmly into the hollowed-out centers to fill generously.
-
Arrange the stuffed zucchini in a 9×13-inch baking pan, ensuring they fit snugly.
-
-
Add the Sauce:
-
Pour the entire 32 oz jar of spaghetti sauce over the stuffed zucchini, covering them evenly and allowing some sauce to pool in the pan.
-
Cover the pan tightly with aluminum foil.
-
-
Bake:
-
Bake in the preheated oven for 45 minutes, or until the sausage is browned and cooked through (internal temperature of 160°F/71°C for pork).
-
Remove the foil, sprinkle ½ cup shredded mozzarella cheese evenly over the zucchini, and return to the oven.
-
Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
-
-
Serve:
-
Remove from the oven and let cool for 5–10 minutes to set slightly.
-
Serve hot, spooning extra sauce from the pan over each portion for added flavor.
-
Cooking Tips
-
Choose Uniform Zucchini: Select medium zucchini (about 8–10 inches long) for even cooking and easy stuffing.
-
Don’t Over-Scoop: Leave about ¼-inch of zucchini flesh to maintain structure while creating enough space for filling.
-
Mix Filling Well: Ensure the sausage mixture is evenly combined to distribute flavors throughout each bite.
-
Check Sausage Doneness: Use a meat thermometer to confirm the sausage is fully cooked if unsure after 45 minutes.
-
Melt Cheese Perfectly: For a golden cheese topping, broil for 1–2 minutes at the end (watch closely to avoid burning).
FAQs
Q: Can I use larger or smaller zucchini?
A: Yes! Large zucchini work but may need extra filling and baking time (5–10 minutes). Small zucchini require less filling and may bake faster (check at 35 minutes).
Q: Is this dish very heavy?
A: It’s hearty due to the sausage and cheese but balanced by the zucchini. Use lean sausage or reduce cheese for a lighter version.
Q: Why is my zucchini watery?
A: Zucchini releases water during baking. To reduce this, scoop out seeds thoroughly and pat the zucchini dry before stuffing. Baking uncovered for the last 15 minutes helps evaporate excess moisture.
Q: Can I make this without sausage?
A: Yes! Use a plant-based sausage, ground turkey, or a veggie-heavy filling with mushrooms, spinach, and rice for a vegetarian option.
Q: How do I store leftovers?
A: Store in the fridge for up to 4 days or freeze without cheese topping for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use plant-based sausage, vegan Parmesan, dairy-free mozzarella, and ensure breadcrumbs and sauce are vegan-friendly.