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.

Cook Mode Prevent your screen from going dark

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.