Italian Sausage Stuffed Zucchini recipe
My recipe for Italian Sausage Stuffed Zucchini is a family hit and the perfect way to use extra summer zucchini harvest. Save this recipe now so you can make it each zucchini season!
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Servings: 4
Equipment
- 1 large sauté pan or skillet
- 1 baking dish with edges This should have a decent edge in case you get additional grease coming from the sausage.
- 1 large heat safe bowl
Ingredients
- 2 medium zucchini with the insides scooped out to make a boat shape Reserve the insides
- Insides of the scooped zucchini, chopped
- 2 Tbsp. extra virgin olive oil
- 1 medium diced yellow onion
- 4 large cloves grated or pressed garlic
- 5 Italian Sausages We use sweet but you can also use mild or spicy.
- 1/3 cup chopped basil
- 1/2 cup shredded parmesan cheese
- 1 large egg
- 2 cups your favorite marinara sauce or my Roma tomato sauce
- Additional parmesan cheese and basil for topping
- *Optional: 3/4 cup of breadcrumbs
Instructions
- Preheat the oven to 350 degrees.
- Slice two medium zucchini in half and scoop out the insides with an ice cream scoop.
- In an sauté pan on the stove, add extra virgin olive oil and heat. Then add onions and cook for 3 minutes or until they are translucent. Then add in the garlic and cook another 2 minutes.
- Add in the zucchini and cook for 3 minutes. Remove everything from the pan to a large, heat safe bowl.
- Wipe out the pan and add the Italian Sausage and brown. Then drain the sausage well.
- Combine the sausage with the zucchini mix and add in the parmesan cheese, basil and egg. Mix well. *If you want breadcrumbs, add them now.
- Spoon the mixture into the zucchini boats. Drain the spoonfuls before adding. Leave any extra water/grease at the bottom of the bowl.
- Bake for 20-25 minutes. You'll know it's done when the tops of the sausage are starting to brown slightly.
- Top with your favorite marinara sauce or my homemade Roma Tomato Sauce. Top with additional cheese and basil. Salt and pepper to taste.