Sausage-Stuffed Zucchini

Sausage-stuffed zucchini hides nutritious veggies in plain sight—truly one of the greatest culinary joys. These sausage-stuffed zucchini boats are my sneaky little secret to a fantastic meal that tastes indulgent but secretly does your body a solid. Loaded with juicy sausage, fresh tomatoes, herbs and crispy panko, they’re so full of flavor that no one suspects they’re actually … good for them. Serve this zucchini recipe as a side on pasta nights to balance the carbs. Or, serve this instead of takeout pizza—these meaty veggie boats deliver the same vibe, just with more vegetables and less of a delivery tip.

Ingredients for Sausage-Stuffed Zucchini

• Zucchini: Choose firm, unblemished zucchini that feel heavy for their size. You want them to hold their shape when hollowed out.
• Italian turkey sausage links: Turkey sausage adds big flavor without being too greasy. Buy links and remove the casings before cooking. You can go spicy or sweet depending on your mood (or who’s coming to dinner!). Want to go for the gold? Make Italian turkey sausage from scratch.
• Tomatoes: Fresh tomatoes bring juicy brightness to balance the rich sausage.
• Panko bread crumbs: Panko gives this dish a crispy, toasty edge and helps the filling hold together.
• Parmesan cheese: Salty, nutty Parmesan melts into the mix, adding cheesy depth.
• Fresh parsley: This classic fresh herb lifts the whole dish. For a big finish, mince some parsley for a garnish and a pop of color.
• Spices: Oregano, basil and pepper add that unmistakable Italian flavor. Oregano is pungent and earthy, while basil brings sweet and peppery notes. Dried herbs pack more punch than fresh herbs, so you will want to use less if you use dried.
• Mozzarella cheese: Melty mozzarella—gooey, golden and irresistible—is the cheesy cherry on top. We went with part-skim, but any type of mozzarella will be fantastic.

Directions

Step 1: Prep the zucchini

Preheat the oven to 350°F. Cut each zucchini lengthwise in half. Scoop out the flesh, leaving a 1/4-inch shell, then chop the flesh.

Editor’s Tip: A melon baller works like magic for scooping, but a spoon and determination also work.

Step 2: Microwave the shells

Place the zucchini shells in a large microwave-safe dish. Working in batches, microwave the zucchini shells, covered, on high for two to three minutes or until crisp-tender.

Editor’s Tip: Precooking the shells ensures they don’t turn into zucchini soup in the oven.

Step 3: Make the filling

In a large skillet, cook the sausage and zucchini flesh over medium heat for six to eight minutes or until the sausage is no longer pink. Break the sausage into crumbles and drain. Stir in the tomatoes, panko bread crumbs, Parmesan cheese, herbs and pepper.

Step 4: Stuff and bake

Spoon the sausage mixture into the zucchini shells. Place them in two ungreased 13×9-inch baking dishes. Bake, covered, for 15 to 20 minutes or until the zucchini is tender.

Step 5: Top with cheese

Sprinkle with mozzarella cheese. Bake, uncovered, for five to eight minutes or until the cheese melts. If desired, sprinkle with additional minced parsley.

Editor’s Tip: To achieve that glorious cheesy browning effect, broil the sausage-stuffed zucchini boats for one to two minutes at the end.

ELLIE CROWLEY FOR TASTE OF HOME

Sausage-Stuffed Zucchini Variations

• Make them meatless: Swap in sauteed mushrooms, lentils or plant-based crumbles for the sausage to keep the same savory vibe without the meat.
• Add a spicy twist: If you like your stuffed zucchini with sausage and a bit of fire, use hot Italian sausage or stir red pepper flakes into the mix.
• Cheese them up: Try provolone, fontina or even a dollop of ricotta on top for a richer, creamier bite.
• Make them mini: Use small zucchini or even halved baby bell peppers for cute, poppable appetizer-sized boats.

How to Store Sausage-Stuffed Zucchini

To store leftover sausage-stuffed zucchini, cool them completely and transfer them to an airtight container. They’ll keep happily in the fridge for up to four days. After that, the zucchini gets a little weepy (but not in an emotional way).

How do you reheat sausage-stuffed zucchini?

Reheat the boats covered in the oven at 350° for 15 to 20 minutes or zap them in the microwave until warm. A quick broil can bring the cheese back to life.

Sausage-Stuffed Zucchini Tips

ELLIE CROWLEY FOR TASTE OF HOME

Do you need to peel zucchini?

Put down that peeler! You don’t need to peel zucchini. The skin helps the boats hold their shape while baking. Plus, it’s edible and packed with nutrients.

What should you serve with sausage-stuffed zucchini?

It’s time for an Italian feast. These boat beauties pair perfectly with pasta topped with red wine tomato sauce (or pesto) alongside garlic bread and a Caesar salad. Finish the evening with tiramisu and a negroni (or an espresso martini if you plan on dancing all night!).