Introduction
Craving a hearty, flavorful dish that’s both comforting and veggie-packed? Stuffed Zucchini is the perfect solution! This savory recipe transforms zucchini into delicious boats filled with a robust mixture of pork sausage, bread crumbs, Parmesan cheese, and garlic, all baked under a blanket of rich spaghetti sauce and melted mozzarella. Ideal for weeknight dinners, family gatherings, or a cozy meal, this dish is straightforward to prepare and delivers bold, Italian-inspired flavors. Curious about how to create this satisfying main course? Let’s dive into this easy recipe that’s sure to become a household favorite!
Overview: Why Stuffed Zucchini Is Special
Stuffed Zucchini is a versatile, crowd-pleasing dish that combines the freshness of zucchini with the heartiness of a sausage-based filling. The zucchini provides a tender, mild base, while the savory pork sausage, nutty Parmesan, and zesty spaghetti sauce create a comforting, pizza-like flavor profile. Topped with gooey mozzarella, this dish is both visually appealing and delicious. The recipe serves 6, is make-ahead friendly, and uses simple ingredients, making it perfect for busy evenings or casual entertaining. Its balance of vegetables and protein makes it a wholesome, one-pan meal that’s sure to impress.
- Time Requirement:
- Prep: 20 minutes
- Baking: 60 minutes
- Total: About 1 hour 20 minutes
- Difficulty Level: Easy. Involves basic chopping, mixing, stuffing, and baking, suitable for beginners.
- Why It’s Special: This recipe serves 6, offers a hearty, Italian-inspired flavor, and is a complete meal. It’s budget-friendly, great for any season, and ideal for family dinners.
Essential Ingredients
This stuffed zucchini dish comes together with ingredients that create a savory, satisfying meal. Here’s what you need and why each matters:
- Medium Zucchini (3): Serve as edible boats, providing a tender, mild base that holds the filling.
- Pork Sausage (1 lb): Adds rich, savory flavor and hearty protein to the stuffing.
- Dry Bread Crumbs (1 cup): Provide texture and help bind the filling.
- Grated Parmesan Cheese (½ cup): Contributes nutty, salty depth to the filling.
- Garlic (1 clove, minced): Infuses a bold, aromatic flavor.
- Spaghetti Sauce (1 32-oz jar): Adds moisture and a tangy, tomatoey coating that complements the filling.
- Shredded Mozzarella Cheese (½ cup): Melts into a gooey, cheesy topping for a perfect finish.
Substitutions and Variations
- Zucchini: Use yellow squash or large bell peppers as alternative vessels; adjust baking time if smaller.
- Pork Sausage: Swap for Italian sausage, ground beef, turkey sausage, or plant-based sausage for vegetarian.
- Bread Crumbs: Use panko, crushed crackers, or gluten-free bread crumbs; add 1 tsp Italian seasoning for extra flavor.
- Parmesan Cheese: Replace with Pecorino Romano or nutritional yeast for dairy-free.
- Spaghetti Sauce: Use marinara, arrabbiata, or homemade tomato sauce; reduce to 24 oz for a less saucy dish.
- Mozzarella: Substitute with provolone, cheddar, or vegan cheese.
- Gluten-Free: Use gluten-free bread crumbs and ensure sausage and sauce are gluten-free.
- Add-Ins: Mix in ½ cup diced onions, bell peppers, or mushrooms to the filling for extra veggies.
Step-by-Step Instructions
Follow these steps to create Stuffed Zucchini that’s hearty, cheesy, and packed with flavor:
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Prepare the Zucchini:
- Trim the stems from 3 medium zucchini and slice each lengthwise to create 6 halves.
- Scoop out the seeds with a spoon, leaving a ¼-inch thick shell to form boats; reserve the seeds if desired for another use (e.g., soup or roasting).
- Place the zucchini halves cut-side up in a large bowl.
- Make the Filling:
- In the large bowl with the zucchini halves, add 1 lb pork sausage, 1 cup dry bread crumbs, ½ cup grated Parmesan cheese, and 1 clove minced garlic.
- Mix thoroughly with your hands or a spoon until well combined; the mixture should be cohesive but not overly wet.
- Stuff the Zucchini:
- Divide the sausage mixture evenly among the 6 zucchini halves, pressing it firmly into each cavity to fill generously.
- Arrange the stuffed zucchini in a 9×13-inch baking pan, ensuring they fit snugly.
- Add Sauce and Bake:
- Pour 1 (32-oz) jar of spaghetti sauce evenly over the stuffed zucchini, covering the filling and zucchini.
- Cover the pan tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes, until the sausage is browned and cooked through (internal temperature of 160°F or 71°C).
- Add Cheese and Finish Baking:
- Remove the foil and sprinkle ½ cup shredded mozzarella cheese evenly over the zucchini.
- Return to the oven, uncovered, and bake for an additional 15 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the zucchini cool for 5 minutes before serving to allow the filling to set.
- Serve hot, optionally garnished with fresh parsley or extra Parmesan, with a side of crusty bread or a green salad.
Cooking Tips
- Zucchini Prep: Scoop out enough seeds to create a sturdy boat but leave enough flesh to hold the filling; pat zucchini dry to prevent excess moisture.
- Even Stuffing: Press the filling firmly to avoid air pockets and ensure even cooking; slightly mound the filling for a generous look.
- Sausage Cooking: Break up sausage finely when mixing to distribute evenly; pre-cook and drain if you prefer less grease.
- Cheese Melting: For a golden cheese topping, broil for 1–2 minutes after baking, watching closely to avoid burning.
- Sauce Balance: If you prefer less sauce, use 24 oz and reserve extra for serving on the side.
Assembly: Building the Perfect Stuffed Zucchini
This dish is all about creating a hearty, flavorful meal with a vibrant presentation. Here’s how to make it shine:
- Zucchini Prep:
- Slice zucchini evenly lengthwise for uniform boats; scoop seeds cleanly to maximize filling space.
- Arrange zucchini snugly in the pan to prevent tipping during baking.
- Filling Application:
- Mix the filling thoroughly to distribute sausage, crumbs, and cheese evenly; press into zucchini for a compact, flavorful stuffing.
- Ensure the filling reaches the edges of each zucchini half for consistent flavor in every bite.
- Presentation Tips:
- Serve in the baking dish for a rustic look or transfer to a platter to showcase the cheesy, saucy zucchini.
- Garnish with chopped parsley, a sprinkle of Parmesan, or red pepper flakes for color and flair.
- Pair with garlic bread, a Caesar salad, or roasted potatoes for a complete Italian-inspired meal.
Serving Suggestions
- Main Dish: Serve as a standalone meal with a side of crusty bread to soak up the sauce.
- Side Pairing: Pair with a green salad, roasted vegetables, or polenta for a balanced plate.
- Family Dinner: Double the recipe for larger gatherings; serve family-style from the baking dish.
- Variations: Offer with a drizzle of balsamic glaze or a sprinkle of fresh basil for extra flavor.
- Drinks: Enjoy with a glass of red wine like Chianti, sparkling water, or iced tea for a refreshing complement.
Storage and Make-Ahead Tips
This dish stores well and is great for prep-ahead:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (165°C) for 15–20 minutes or microwave individual portions for 1–2 minutes.
- Freezer: Freeze baked, cooled zucchini in an airtight container or wrap individually for up to 2 months. Thaw in the fridge overnight and reheat at 325°F (165°C) for 20–25 minutes; note that zucchini may soften slightly.
- Make-Ahead: Prepare and stuff zucchini up to 1 day in advance; cover and refrigerate. Add sauce and bake when ready to serve. Alternatively, freeze unbaked stuffed zucchini and bake from frozen, adding 10–15 minutes to the covered baking time.
- Serving Tip: Reheat with a splash of extra sauce to keep the dish moist; serve hot for the best texture.
Recipe Variations
- Vegetarian Stuffed Zucchini: Swap sausage for plant-based sausage or a mix of sautéed mushrooms and lentils.
- Spicy Stuffed Zucchini: Use hot Italian sausage or add ½ tsp red pepper flakes to the filling.
- Cheesy Stuffed Zucchini: Increase mozzarella to 1 cup or mix ¼ cup ricotta into the filling for extra creaminess.
- Gluten-Free Stuffed Zucchini: Use gluten-free bread crumbs and ensure sausage and sauce are gluten-free.
- Low-Carb Stuffed Zucchini: Replace bread crumbs with almond flour or crushed pork rinds; reduce sauce to 24 oz.
Nutritional Information (Approximate)
- Per Serving (1 of 6):
- Calories: 450 kcal
- Protein: 20 g
- Fat: 30 g
- Carbohydrates: 25 g
- Sugar: 8 g
- Sodium: 900 mg
- Note: Values are approximate and depend on specific brands and ingredient amounts.
Conclusion
Stuffed Zucchini is the ultimate hearty, flavorful dish, offering tender zucchini boats filled with savory sausage and cheesy goodness, all baked in a rich tomato sauce. With its easy preparation, wholesome ingredients, and make-ahead convenience, it’s a must-try for weeknight dinners, family gatherings, or casual entertaining. This recipe is so versatile and satisfying, you’ll want to make it a regular in your meal rotation. So stuff those zucchini, bake that dish, and get ready to enjoy a meal that’s pure comfort food bliss!
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Stuffed Zucchini
Description
Craving a hearty, flavorful dish that’s both comforting and veggie-packed? Stuffed Zucchini is the perfect solution! This savory recipe transforms zucchini into delicious boats filled with a robust mixture of pork sausage, bread crumbs, Parmesan cheese, and garlic, all baked under a blanket of rich spaghetti sauce and melted mozzarella. Ideal for weeknight dinners, family gatherings, or a cozy meal, this dish is straightforward to prepare and delivers bold, Italian-inspired flavors.
Ingredients
-
Medium Zucchini (3): Serve as edible boats, providing a tender, mild base that holds the filling.
-
Pork Sausage (1 lb): Adds rich, savory flavor and hearty protein to the stuffing.
-
Dry Bread Crumbs (1 cup): Provide texture and help bind the filling.
-
Grated Parmesan Cheese (½ cup): Contributes nutty, salty depth to the filling.
-
Garlic (1 clove, minced): Infuses a bold, aromatic flavor.
-
Spaghetti Sauce (1 32-oz jar): Adds moisture and a tangy, tomatoey coating that complements the filling.
-
Shredded Mozzarella Cheese (½ cup): Melts into a gooey, cheesy topping for a perfect finish.
Substitutions and Variations
-
Zucchini: Use yellow squash or large bell peppers as alternative vessels; adjust baking time if smaller.
-
Pork Sausage: Swap for Italian sausage, ground beef, turkey sausage, or plant-based sausage for vegetarian.
-
Bread Crumbs: Use panko, crushed crackers, or gluten-free bread crumbs; add 1 tsp Italian seasoning for extra flavor.
-
Parmesan Cheese: Replace with Pecorino Romano or nutritional yeast for dairy-free.
-
Spaghetti Sauce: Use marinara, arrabbiata, or homemade tomato sauce; reduce to 24 oz for a less saucy dish.
-
Mozzarella: Substitute with provolone, cheddar, or vegan cheese.
-
Gluten-Free: Use gluten-free bread crumbs and ensure sausage and sauce are gluten-free.
-
Add-Ins: Mix in ½ cup diced onions, bell peppers, or mushrooms to the filling for extra veggies.
Instructions
Follow these steps to create Stuffed Zucchini that’s hearty, cheesy, and packed with flavor:
-
Preheat the Oven:
-
Preheat the oven to 350°F (175°C).
-
-
Prepare the Zucchini:
-
Trim the stems from 3 medium zucchini and slice each lengthwise to create 6 halves.
-
Scoop out the seeds with a spoon, leaving a ¼-inch thick shell to form boats; reserve the seeds if desired for another use (e.g., soup or roasting).
-
Place the zucchini halves cut-side up in a large bowl.
-
-
Make the Filling:
-
In the large bowl with the zucchini halves, add 1 lb pork sausage, 1 cup dry bread crumbs, ½ cup grated Parmesan cheese, and 1 clove minced garlic.
-
Mix thoroughly with your hands or a spoon until well combined; the mixture should be cohesive but not overly wet.
-
-
Stuff the Zucchini:
-
Divide the sausage mixture evenly among the 6 zucchini halves, pressing it firmly into each cavity to fill generously.
-
Arrange the stuffed zucchini in a 9×13-inch baking pan, ensuring they fit snugly.
-
-
Add Sauce and Bake:
-
Pour 1 (32-oz) jar of spaghetti sauce evenly over the stuffed zucchini, covering the filling and zucchini.
-
Cover the pan tightly with aluminum foil.
-
Bake in the preheated oven for 45 minutes, until the sausage is browned and cooked through (internal temperature of 160°F or 71°C).
-
-
Add Cheese and Finish Baking:
-
Remove the foil and sprinkle ½ cup shredded mozzarella cheese evenly over the zucchini.
-
Return to the oven, uncovered, and bake for an additional 15 minutes, until the cheese is melted and bubbly.
-
-
Serve:
-
Let the zucchini cool for 5 minutes before serving to allow the filling to set.
-
Serve hot, optionally garnished with fresh parsley or extra Parmesan, with a side of crusty bread or a green salad.
-
Cooking Tips
-
Zucchini Prep: Scoop out enough seeds to create a sturdy boat but leave enough flesh to hold the filling; pat zucchini dry to prevent excess moisture.
-
Even Stuffing: Press the filling firmly to avoid air pockets and ensure even cooking; slightly mound the filling for a generous look.
-
Sausage Cooking: Break up sausage finely when mixing to distribute evenly; pre-cook and drain if you prefer less grease.
-
Cheese Melting: For a golden cheese topping, broil for 1–2 minutes after baking, watching closely to avoid burning.
-
Sauce Balance: If you prefer less sauce, use 24 oz and reserve extra for serving on the side.
FAQs
Q: Can I use larger or smaller zucchini?
A: Yes! Use 2 large zucchini (split into 4 halves) or 4 small zucchini (8 halves); adjust filling to fit and check baking time (smaller zucchini may need less time).
Q: Is the dish very saucy?
A: The 32-oz jar creates a generous sauce layer. Use 24 oz for a less saucy dish or reserve extra for serving.
Q: Can I make this without sausage?
A: Yes! Use plant-based sausage, ground beef, or a vegetarian mix of sautéed veggies (e.g., mushrooms, onions) and beans for protein.
Q: Why is my zucchini watery?
A: Zucchini can release water during baking. Pat zucchini dry after scooping, and ensure the filling is compact to absorb some moisture; draining excess sauce before serving helps.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze 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 and mozzarella, and ensure bread crumbs and sauce are vegan-friendly.