For a vegetarian option, substitute the sausage with plant-based crumbles or sautéed mushrooms. To enhance the flavor, add a pinch of red pepper flakes to the sausage mixture for a subtle kick. Feel free to experiment with different cheeses, such as provolone or fontina, for a unique twist.
Sausage-Stuffed Zucchini
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS33
Embark on a culinary journey with these Sausage-Stuffed Zucchinis, a symphony of Italian flavors cradled within tender zucchini boats. This dish transforms summer's bounty into an unforgettable dining experience, perfect for a delightful family meal or an impressive dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol93 mg
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Fiber4 g
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Protein22 g
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Saturated Fat20 g
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Sodium1268 mg
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the zucchini: Preheat oven to 350 degrees F (175 degrees C). Scoop out the zucchini flesh, being careful not to pierce the skin, set aside. (5 minutes)
02
StepSauté the aromatics and zucchini: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add the reserved zucchini pulp, diced tomatoes, onion, and green pepper. Sauté until the vegetables are almost tender (about 5 minutes).
03
StepCook the sausage: Add the pork sausage to the skillet, breaking it up with a spoon. Cook until browned, then stir in Italian seasoning, salt, and pepper. (10 minutes)
04
StepSimmer the mixture: Stir in tomato sauce. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
05
StepBlanch the zucchini boats: Bring a large pot of salted water to a boil. Gently place the zucchini halves in the boiling water and blanch for 3 minutes. Remove and drain well.
06
StepAssemble and bake: Arrange the blanched zucchini halves in a baking dish. Fill each zucchini boat generously with the sausage mixture. Top with mozzarella and Parmesan cheeses. Cover with foil.
07
StepBake until tender: Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until the zucchini is tender and the cheese is melted and bubbly (about 30 minutes).
08
StepGarnish and serve: Sprinkle with fresh parsley before serving. Enjoy this rustic and flavorful dish as a satisfying main course.
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Emanuel Bosco
Jun 17, 2025This was so easy and delicious! My family loved it!
Emelie Buckridge
May 15, 2025The zucchini was perfectly cooked, and the sausage mixture was so flavorful.
Chanelle Glover
Feb 23, 2025I love how versatile this recipe is. You can easily adapt it to your own tastes.
Rosamond Hane
Feb 18, 2025I added a little bit of ricotta cheese to the filling and it was amazing!
Heath Jacobs
Feb 15, 2025This is a great way to use up all the zucchini from my garden!
Katrina Mccullough
Dec 30, 2024I'm not a big fan of zucchini, but I actually enjoyed this dish.
Eden Bartell
Dec 28, 2024Next time, I'm going to try adding some mushrooms to the filling.