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.

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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).