Stuffed Zucchini
Ingredients
- 6 medium zucchini
about 3 lb.
- 3 tbsp. olive oil
divided
- 1 lb. mild or spicy Italian sausage
- 1 small red bell pepper
diced
- 2 cloves garlic
minced
- 1/4 tsp. crushed red pepper flakes
optional
- 1/2 tsp. kosher salt
- 1 tsp. chopped fresh oregano
plus more for garnish
- 2 tbsp. chopped fresh basil
plus more for garnish
- 2 c. marinara sauce
- 1 c. shredded mozzarella cheese
- 1/2 c. grated parmesan cheese
divided
- 1/2 c. panko breadcrumbs
Directions
- 1
Preheat the oven to 425°. Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4 inch thick border around the edges. Arrange the zucchini boats on a parchment-lined, rimmed baking sheet.
- 2
Chop the reserved zucchini flesh and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini flesh, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
- 3
Divide the filling mixture evenly among the zucchini shells. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.
- 4
Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender, about 20 minutes. Top with additional chopped fresh herbs, if you like.
Stuffed Zucchini
Similar Recipes
Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving a flavorful, satisfying meal that celebrates summer produce? These Stuffed Zucchini, brimming with savory Italian sausage and rich marinara, offer a comforting yet light dish perfect for any occasion.
What makes these stuffed zucchini truly special is the harmonious blend of textures and tastes. You get the robust flavor of mild or spicy Italian sausage paired with vibrant bell peppers and aromatic garlic, all simmered in a rich marinara. This savory filling is nestled into tender zucchini boats, then crowned with a generous topping of shredded mozzarella, grated Parmesan, and crisp panko breadcrumbs, creating an irresistible golden crust.
Prepare for a delightful journey of flavors with every bite. The zucchini becomes wonderfully tender, offering a fresh, earthy counterpoint to the hearty, well-seasoned sausage and bell pepper filling. The marinara sauce adds a sweet and tangy depth, while the combination of mozzarella and Parmesan melts into a gooey, bubbly blanket. A sprinkle of fresh oregano and basil brightens the entire dish, ensuring a taste that feels both classic and fresh. The topping of crispy panko adds an unexpected textural crunch that elevates this comforting classic.
This recipe is wonderfully adaptable to your pantry and palate. You can easily choose between mild or spicy Italian sausage to adjust the heat level to your preference. For an extra pop of herbaceous flavor, consider stirring in a bit more fresh oregano or basil into the filling before baking. If you're looking to enhance the cheesy crust, a different blend of cheeses could also be used, though the mozzarella and Parmesan provide that classic Italian comfort.
Stuffed Zucchini makes a fantastic main course for a cozy weeknight dinner or a casual gathering with friends. Serve them alongside a simple green salad or some crusty bread to soak up any extra marinara sauce.