Sausage Stuffed Zucchini packed with Italian inspiration will serve you an incredibly delicious and flavorful meal. This hearty and nutritional dish is quick and easy to assemble and is ready in about half an hour. It is just perfect to enjoy with a big family or gathering when you do not have too much time to cook.
There are many stuffed zucchini recipes, and every housewife has her own cooking tips. I always opt for the simplest option, so I have my nutritious meal ready in less than an hour. Stuffed zucchini is a versatile dish that can be customized to anyone’s taste. Either you choose vegetarian, vegan, keto, paleo, or classic recipe – the possibilities are endless, depending on the ingredients you have at hand in the refrigerator or pantry. It is the perfect recipe to start your incredible culinary journey in the world of zucchini.
Today I will share with you sausage stuffed zucchini. This recipe is quick and easy to manage, and exceptionally delicious. I used Italian sausages to fill the zucchini, as the meat is already enhanced with aroma and flavors. The filling is made on the stove from the start, while you finish it up in the oven.
As usual, I want all my recipes to work out perfectly for you, so I have made a list of useful tips for you.
What goes best with zucchini?
Zucchini is a versatile veggie that is easy to work with. It has a fairly neutral taste, so it can be easily used both for desserts and main dishes. Zucchini is also a staple in any low-carb diet. You do not need to be a professional chef to prepare a fancy plate. Do not be afraid of using your favorite ingredients, and experiment with the aromas.
To make it easier, here are some ideas for combination. Garlic, thyme, basil, oregano, parsley will finely supplement the flavor of zucchini. Tomato, onion, eggplant match perfectly with zucchini.
The best types of cheese for baked stuffed zucchini are those that melt easily, and here are some great ideas – Gouda, Mozzarella, Parmesan, Asiago, Provolone, Gruyere or Cheddar. My favorite is the Mozzarella, that is why I always use it in this recipe for stuffed zucchini. But, depending on your tastes, you can use any cheese you like.
If you are looking for more inspiration, see below some zucchini recipes:
- Velvety Spinach, Feta & Zucchini Casserole
- Baked Cheesy Zucchini Casserole
- Roasted Garlic Zucchini With Parmesan
- Summer Zucchini Salad With Burrata
Do you eat the skin of zucchini?
Do you eat the skin of zucchini?Definitely, you can! Skin is very delicate (you will almost not feel it when you eat it) and quite delicious. It is the nutritious part of this veggie and contains vitamins and nutrients, so do not rush to throw it away.
To preserve a beautiful boat shape, particularly for this recipe, it is best to keep the skin.
What do I need to make Sausage Stuffed Zucchini?
- Zucchini – 3, medium size. For best flavor, better choose young and tender zucchini.
- Italian sausages (mild, hot, or sweet) – 1 pound. A good alternative can serve any minced meat. You can also use thinly sliced chicken or turkey, but keep in mind that you will need to cook it longer than minced meat until it turns golden brown color.
- Onion – 1 medium.
- Garlic – 3 cloves.
- The flesh from one zucchini, chopped. You can also add your favorite vegetables, like carrots or mushrooms. Just make sure you chop them into small pieces.
- Canned tomato puree – 1 cup.
- Mozzarella cheese – ½ pound.
- Paprika – 1 teaspoon. Also, you can add any spices you love, like basil, thyme, pepper, parsley.
- Breadcrumbs – 3 tablespoons. Breadcrumbs are optional just to add some crunchiness. If you are making keto sausage stuffed zucchini, substitute breadcrumbs with some grated parmesan.
- Salt to taste.
How to hollow zucchini boats?
Stuffed zucchini boat is an enjoyable and easy dish to make. Before proceeding to cook, prepare the zucchini. For this recipe, choose zucchini of about the same size, so the baking time will be the same.
Wash and pat dry veggies. Cut the zucchini in half lengthwise (do not cut the ends). Then, with a spoon, hollow the zucchini carefully, taking care not to go too close to the peel. Leave about a 1/4 inch edge around.
How do you make Sausage Stuffed Zucchini?
The sausage stuffed zucchini recipe is one of my favorites dishes. This, for real comfort food, serves me a perfect escape for the times I am out of diner ideas.
Brown until translucence, in a preheated skillet with one tablespoon of olive oil, finely chopped onion. Then add minced garlic and saute for two more minutes. Roughly chop the scooped flash from one zucchini and add it to the vegetables. Remove the sausage casings and send the meat to the pan too. Season with some paprika. Actually, as I told you previously, the seasoning is up to you. So feel free to add any extra spices you like. Brown the meat and let the fat melt. Pour one cup of tomato puree and cook for 3-4 more minutes.
Meanwhile, hollow the zucchini as said above. Arrange halves on a baking tray or in an oven-safe pan. Fill the hollowed zucchini halves with the sausage mixture. If you have some sausage mixture leftovers, do not through it away, just sprinkle it over the zucchini. Top zucchini halves with mozzarella (shredded or chopped). If you are using breadcrumbs, sprinkle some over the top.
Bake in the preheated oven at 400°F, for about 35-40 minutes, until slightly softened (depending on the size).
Enjoy this hearty and healthy dish!
Easy Sausage Stuffed Zucchini Boats
Ingredients
- 3 zucchini
- 1 pound Italian sausage
- 1 onion
- 3 garlic cloves
- 1 cup canned tomato puree
- 1/2 pound mozzarella cheese
- 1 tsp paprika
- 3 tbsp breadcrumbs
Instructions
- Wash and pat dry veggies. Cut the zucchini in half lengthwise (do not cut the ends). Then, with a spoon, hollow the zucchini carefully, taking care not to go too close to the peel. Leave about a 1/4 inch edge around.
- Brown until translucence, in a preheated skillet with one tablespoon of olive oil, finely chopped onion. Then add minced garlic and saute for two more minutes. Roughly chop the scooped flash from one zucchini and add it to the vegetables. Remove the sausage casings and send the meat to the pan too. Season with some paprika. Brown the meat and let the fat melt. Pour one cup of tomato sauce and cook for 3-4 more minutes.
- Arrange zucchini halves on a baking tray or in an oven-safe pan. Fill the hollowed zucchini halves with the sausage mixture. If you have some sausage mixture leftovers, do not through it away, just sprinkle it over the zucchini. Top zucchini halves with mozzarella (shredded or chopped). If you are using breadcrumbs, sprinkle some over the top.
- Bake in the preheated oven at 400°F, for about 35-40 minutes, until slightly softened (depending on the size).
