Sausage Stuffed Zucchini Recipe

Zucchini: The main vegetable that gets hollowed out and filled with sausage, adding a fresh and mild flavor.

Italian sausage: Adds a savory and slightly spicy taste, providing the main protein for the filling.

Marinara sauce: A tomato-based sauce that keeps the filling juicy and adds a rich, tangy flavor.

Mozzarella cheese: Melts on top to create a gooey, cheesy finish that makes the dish extra delicious.

Italian seasoning: A blend of herbs that brings classic Italian flavors to the sausage mixture.

Garlic: Adds a fragrant and slightly spicy note to the filling.

Olive oil: Used to cook the garlic and sausage, adding a smooth texture and subtle flavor.

One of the key steps in this Sausage Stuffed Zucchini recipe is scooping out the seeds from the zucchini to create a hollow center. Here’s how to do it without making a mess or breaking the zucchini:

1. First, cut your zucchini in half lengthwise. Lay each half flat on the cutting board so it’s steady.
2. Take a small spoon—like a teaspoon or a melon baller if you have one—and gently scoop out the seeds and the soft part inside. Try to keep the edges of the zucchini intact so it holds the filling well.
3. Don’t scoop too deep! You want to leave a little bit of the zucchini flesh so it stays firm when baked.

Doing this step carefully helps the zucchini hold all that tasty sausage and marinara filling without falling apart. Plus, removing the seeds makes the inside less watery, so your dish won’t get soggy. It also gives you a perfect little bowl to pack in all the flavors.

When I first tried this, I scooped too hard and made holes in the zucchini, which made it tricky to fill and bake. Now, I go slow and gentle, and it works every time. Also, saving the scooped-out zucchini flesh to chop and add to the sausage mixture is a fun shortcut—it adds extra veggie goodness and makes the filling even yummier.

So, take your time with this step—it’s simple but really makes a difference in how your Sausage Stuffed Zucchini turns out!

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can be hollowed out to hold the stuffing just like zucchini.

• italian sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned with Italian spices to mimic the flavor of Italian sausage.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different but complementary flavor profile, adding a fresh and herby taste to the dish.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese melts well and provides a slightly sharper flavor that can enhance the dish.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence includes a mix of herbs that can provide a similar aromatic profile to Italian seasoning.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• Allow the sausage stuffed zucchini to cool completely before storing. This prevents condensation from forming inside the container, which can make the zucchini soggy.

• Place the cooled zucchini halves in an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• For freezing, wrap each zucchini half tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped halves in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. The sausage stuffed zucchini can be frozen for up to 3 months.

• To reheat from frozen, preheat your oven to 375°F (190°C). Remove the plastic wrap or foil and place the zucchini halves in a baking dish. Cover with foil and bake for 30-35 minutes, or until heated through. Remove the foil for the last 10 minutes to allow the cheese to become bubbly and golden.

• For a quicker reheating option, you can microwave the frozen zucchini halves. Place them on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on high for 4-6 minutes, checking halfway through to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the leftover sausage stuffed zucchini in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through.

• For a quicker method, use the microwave. Place the zucchini on a microwave-safe plate and cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed zucchini in the basket, making sure they are not overcrowded. Heat for about 5-7 minutes, or until warmed through and the cheese is bubbly again.

• On the stovetop, use a skillet over medium-low heat. Add a splash of olive oil to the pan and place the zucchini halves cut side down. Cover with a lid and heat for 5-7 minutes, or until thoroughly warmed. This method helps maintain the texture of the zucchini while reheating the filling evenly.

• Oven: Used to bake the stuffed zucchini at a consistent temperature of 375°F (190°C).

• Knife: Essential for cutting the zucchinis in half lengthwise and scooping out the seeds.

• Spoon: Useful for scooping out the seeds from the zucchini to create a hollow center.

• Skillet: Needed to cook the sausage and garlic mixture over medium heat.

• Spatula: Handy for stirring the sausage mixture in the skillet.

• Baking dish: Used to place the filled zucchini halves for baking.

• Measuring spoons: Necessary for measuring out the olive oil and Italian seasoning.

• Garlic press: Convenient for mincing the garlic clove.

• Cheese grater: Required if you need to shred the mozzarella cheese yourself.

• Cutting board: Provides a stable surface for cutting the zucchinis and other ingredients.

Prepare the filling ahead: Cook the sausage mixture the night before and store it in the fridge. This way, you only need to assemble and bake the zucchini the next day.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella cheese instead of shredding it yourself.

Microwave the zucchini: Soften the zucchini halves in the microwave for a few minutes before stuffing. This reduces baking time.

Opt for jarred marinara: Use a good-quality jarred marinara sauce to cut down on preparation time.