Stuffed Zucchini Recipe
Zucchini boats filled with Italian sausage, tomato, and cheese offer a light, flavorful main dish.
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Instructions
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Preheat the oven to 375 F.
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Halve zucchini lengthwise, scoop out flesh leaving 1/4-inch shells, discard large seeds, and reserve 1 cup of flesh.
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Heat olive oil in a skillet over medium heat, then cook sausage, onion, and bell pepper for 6-8 minutes until sausage is no longer pink.
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Chop reserved zucchini flesh and cook with garlic for 2 minutes. Transfer mixture to a bowl, then add bread crumbs, chopped tomatoes, most of the Parmesan and mozzarella cheeses, Italian seasoning, salt, pepper, and egg. Mix thoroughly.
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Arrange zucchini shells in two 9x13-inch baking dishes, fill with stuffing, and sprinkle with remaining cheese. Add 1 cup of hot water to each dish.
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Bake for 30-40 minutes until zucchini is tender and tops are browned. Garnish with basil, parsley, or marinara sauce if desired.