Italian Sausage Stuffed Zucchini

Elevate your dinner table with this flavorful Italian Sausage Stuffed Zucchini recipe, a perfect blend of hearty and healthy! Tender zucchini boats are filled with a savory mixture of browned Italian sausage, aromatic garlic, and onions, tossed with crushed tomatoes and Italian seasoning for robust flavor. Topped with a cheesy duo of Parmesan and mozzarella, each bite offers a melty, golden crust that pairs beautifully with the tender zucchini base. This easy-to-make dish is ideal for weeknight dinners and is ready in under an hour. Perfect for low-carb enthusiasts and anyone who loves a comforting yet nutrient-packed meal, these stuffed zucchinis are sure to become a family favorite. Garnish with fresh parsley for a vibrant finishing touch and serve alongside a crisp green salad or garlic bread.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 0.5 pound Italian sausage (mild or spicy, casing removed)
• 2 tablespoons Olive oil
• 1 small Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 0.5 cup Crushed tomatoes
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create a hollow cavity, leaving about 1/4-inch of flesh around the edges. Reserve the scooped-out zucchini flesh.

Step 3

Brush the zucchini shells with 1 tablespoon of olive oil and place them cut-side up on a baking sheet. Bake in the preheated oven for 10 minutes to soften slightly.

Step 4

While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until fully browned, about 5-6 minutes.

Step 6

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Chop the reserved zucchini flesh and add it to the skillet along with the crushed tomatoes, Italian seasoning, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.

Step 8

Remove the skillet from the heat and stir in the breadcrumbs and Parmesan cheese until well combined.

Step 9

Fill each zucchini shell with the sausage mixture, pressing it down gently to pack it in.

Step 10

Top each stuffed zucchini with shredded mozzarella cheese.

Step 11

Return the baking sheet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.

Step 12

Remove the stuffed zucchinis from the oven and let them cool for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	1458.1 grams (1458.1g)

Amount per serving	% Daily Value*
Calories	1909

Total Fat 121.00g	155%
Saturated Fat 44.10g	221%
Polyunsaturated Fat 3.20g
Cholesterol 267mg	89%
Sodium 12201mg	530%
Total Carbohydrate 126.70g	46%
Dietary Fiber 12.20g	44%
Total Sugars 69.00g
Protein 84.70g	169%

Vitamin D 0IU	0%
Calcium 1289mg	99%
Iron 11mg	59%
Potassium 2749mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 17.5%

Carbs: 26.2%