The best recipe for savory sausage and tasty veggies!
Some of my favorite dishes are ones that combine meat with lots of vegetables: Stir-fries, moussaka, and veggie-forward soups and stews are all tops in my book. These meals always seem balanced, wholesome, and healthy to me in a way that’s my true definition of comfort. And talk about colorful, thanks to all those veggies!
All of that explains why this recipe for sausage-stuffed zucchini is one of my favorites. Plus, it seems to have the perfect combination of Italian flavors all neatly combined into one beautiful zucchini boat. The vegetables add delicious flavors and textures but also help stretch the meat—something you can celebrate both for health and thrift reasons! And if you’ve got a garden of zukes growing? Then you’ll definitely want to know this zucchini-forward dish better!
Flavor-wise, I love the way this recipe calls for two types of Italian sausage, sweet and hot, for a taste that’s bright but balanced. Then there’s the zucchini itself, a mild vegetable that becomes sweet when roasted and absorbs the flavors around it excellently, especially those of the tomato and spices. And the final touch? Two kinds of Italian cheese, one melty and rich and one tart and briny, plus crunchy breadcrumbs. Separately all these ingredients are tasty, but when combined they complement each other and form a perfectly beautiful dish.
Is Sausage-Stuffed Zucchini Healthy?
This recipe for sausage-stuffed zucchini is a healthy meal with a good nutritional profile. It can be considered a low-carb dish as it only has nine grams of carbs per serving. If you’re following the keto diet, you’ll just want to skip the breadcrumbs. The sausage in the dish makes it a good source of protein along with the cheese. With multiple types of vegetables, you’ll also get a good dose of vitamin A, vitamin C, and potassium. The dish is slightly high in saturated fat, however, most of which comes from the pork sausages. If you’re concerned, you can look for low-fat turkey sausage as an alternative or plant-based sausages that will also make this a vegetarian main course. Otherwise, this is a healthy dish with a nice dose of veggies and lots of great nutrients.
Treat The Zucchini Well
Buying and prepping the zucchini for this dish carefully is essential to a great dish. For starters, it’s important to use fresh zucchini that has strong, firm flesh and taut skin so it will hold its shape well during baking. Garden-fresh or farmers’ market squash is ideal for flavor and texture, although good supermarket zucchini is fine as well—just look for firm, shiny squash with no soft or shriveled spots. When you’re hollowing out your boats, it’s important not to pierce the skin as you scoop out the flesh. You’ll want to leave a shell that’s at least a quarter-inch thick all the way around and especially at the bottom. And finally, make sure there’s space between each boat when you bake them; this will ensure moisture from the vegetables can evaporate, not collect and make your dish mushy.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 4 days. You can reheat them in the microwave or, for better texture, on a parchment-covered baking sheet in a 300℉ oven until hot. Or reheat them in an air fryer (speedy!) at 275℉. You can also freeze leftovers for up to 3 months, but be aware that when thawed, the zucchini is likely to be very mushy and watery, and the cheese may be grainy.
Serving Suggestions
Simple jasmine rice or Brown Rice Pilaf would be perfect with these stuffed zucchinis. Or try a summery salad like Cucumber And Tomato Salad, or a hearty salad like Kale Salad With Cranberries or Kale Salad With Bacon And Caramelized Onions.
Ingredients
- 4 medium zucchini cut in half lengthwise
- 1 tablespoon olive oil
- 8 ounces sweet Italian sausage casing removed
- 8 ounces hot Italian sausage casing removed
- 1 medium onion chopped
- 1 clove garlic minced
- 2 medium tomatoes chopped
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400℉.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats on a sheet pan covered with parchment paper. Chop the zucchini flesh and set aside.
- In a medium sauté pan over medium-high heat, add the olive oil and let heat until hot. Add the sweet and hot Italian sausage and cook for 4 minutes, breaking the meat up with the side of a wooden spoon. Add the onion, garlic, chopped zucchini flesh, tomatoes, and some salt and pepper. Stir and cook until the vegetables soften, about 4 minutes.
- In a medium bowl, place the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the cheese mixture over the top. Place in oven and bake until golden on top and the zucchini is tender, about 20 minutes. Let cool for about 5 minutes and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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