If you’re in the mood for something light, healthy, and totally satisfying, stuffed zucchini is a must-try. This dish takes fresh zucchini and turns it into a flavorful vessel for a savory filling that’s packed with goodness. Think tender, roasted zucchini boats filled with a mixture of delicious ingredients, all baked to perfection. It’s a dish that’s not only full of flavor but also fun to make. Trust me, once you try this recipe, you’ll be hooked!
Whether you’re making it for a weeknight dinner, a gathering with friends, or even as a vegetarian main course, stuffed zucchini fits the bill. The best part? You can customize the filling however you like, making it a versatile go-to recipe for any occasion.
Why You’ll Love Stuffed Zucchini
This isn’t just another veggie dish—it’s a burst of flavor in every bite. Here’s why you’ll love it:
Versatile: You can fill these zucchini boats with whatever ingredients you have on hand—meat, quinoa, or even a mix of roasted veggies for a fully plant-based meal. The possibilities are endless!
Budget-Friendly: Zucchini is an affordable vegetable, and the ingredients for the filling are simple and accessible.
Quick and Easy: This dish doesn’t take hours to prepare. With just a bit of chopping and stuffing, you’ll have a flavorful dish in under an hour.
Customizable: You can switch up the flavors and fillings to suit your dietary needs and taste preferences.
Crowd-Pleasing: Whether served as a side or a main, stuffed zucchini is sure to impress your family and friends.
Ingredients
Here’s everything you’ll need to make these stuffed zucchini boats absolutely delicious:
Zucchini: The star of the show. These will be hollowed out to make room for the tasty filling.
Ground Meat (Beef, Chicken, or Turkey): Adds a hearty touch to the filling. You can also use a meat substitute if you prefer a vegetarian version.
Onion: For a savory base flavor.
Garlic: To bring out all those mouthwatering, aromatic flavors.
Tomato Sauce: A little richness and depth for the filling.
Cheese (Mozzarella or Parmesan): Melty cheese inside and on top adds that creamy, gooey goodness.
Breadcrumbs: Helps hold everything together and adds a nice texture to the filling.
Herbs (Basil, Oregano, or Thyme): Fresh herbs bring the filling to life with fragrant flavor.
Olive Oil: For drizzling over the zucchini boats before roasting.
Salt and Pepper: To season the dish to perfection.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get into the steps to make these flavorful, stuffed zucchini boats:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures everything bakes evenly and gets that golden, roasted finish.
Prepare the Zucchini: Slice the zucchini in half lengthwise. Use a spoon to scoop out the seeds, creating a boat-like shape. Drizzle the zucchini halves with olive oil and sprinkle with salt and pepper. Set aside.
Make the Filling: In a skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 2-3 minutes). Add the ground meat and cook, breaking it up as it browns. Once browned, stir in the tomato sauce, breadcrumbs, and herbs. Let the mixture simmer for a few minutes to combine all the flavors. Taste and adjust seasoning with salt and pepper.
Stuff the Zucchini: Spoon the filling into each zucchini half, packing it in as best as you can.
Top with Cheese: Sprinkle the stuffed zucchini with cheese—mozzarella or parmesan works best, but feel free to use your favorite!
Bake to Perfection: Place the stuffed zucchini in a baking dish and bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
Serve and Enjoy: Let the zucchini cool for a few minutes before serving. Pair with a light salad or a side of rice for a complete meal!
Nutrition Facts
- Servings: 4
- Calories per serving: 320
(Note: These values are approximate and can vary depending on ingredient quantities.)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
How to Serve Stuffed Zucchini
This dish pairs wonderfully with a variety of sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve alongside a crisp green salad dressed with lemon vinaigrette for a refreshing contrast to the savory zucchini.
- Pair with a side of roasted potatoes or quinoa for a more filling meal.
- For extra flavor, drizzle with a little extra olive oil or a balsamic reduction after baking.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you have extra filling, use it to make a delicious topping for pasta or rice.
- To add some heat, try mixing a pinch of red pepper flakes into the filling.
- You can make the filling ahead of time and refrigerate it for up to 2 days before stuffing the zucchini.
FAQ’s
- Can I use other vegetables instead of zucchini?
Yes! You can use bell peppers, eggplant, or even large tomatoes as a substitute for zucchini. - Can I make this recipe vegetarian?
Absolutely! Just swap the meat for a plant-based protein like lentils, quinoa, or a veggie mix. - Can I make this ahead of time?
Yes, you can prepare the stuffed zucchini and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if baking from cold. - Can I freeze stuffed zucchini?
Yes, you can freeze the stuffed zucchini before baking. Just wrap them tightly in plastic wrap and foil. When you’re ready to bake, thaw them in the fridge overnight and then bake as usual. - What kind of cheese should I use?
Mozzarella is a great choice for its meltiness, but parmesan or even feta works well for a tangier flavor. - Can I use store-bought tomato sauce?
Yes, store-bought tomato sauce works fine. Just be sure to taste it and adjust the seasoning if needed. - How do I know when the zucchini is done?
The zucchini should be tender when pierced with a fork, and the cheese should be golden and bubbly. - Can I add more vegetables to the filling?
Definitely! Chopped mushrooms, spinach, or bell peppers would make great additions to the filling. - Can I make this dish spicy?
Yes! Add some red pepper flakes or a dash of hot sauce to the filling for a bit of heat. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven for the best texture.
Conclusion
Stuffed zucchini is one of those dishes that feels like a cozy hug on a plate—flavorful, comforting, and a little indulgent. With its tender zucchini, savory filling, and gooey cheese, it’s bound to be a new favorite. Whether you’re enjoying it on a weeknight or serving it at a gathering, this dish is sure to impress. Give it a try, and you’ll see why it’s such a crowd-pleaser!
Print
Stuffed Zucchini
- Prep Time: 20min
- Cook Time: 40min
- Total Time: 1hr
- Yield: 4servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Tender zucchini halves filled with a savory mixture of Italian sausage, marinara sauce, and aromatic herbs, topped with melted mozzarella cheese. This delightful dish serves as a hearty main course or a complementary side, perfect for utilizing fresh summer zucchini.
Ingredients
– 4 medium zucchini
– 1 tablespoon olive oil
– 1/2 pound Italian sausage, casings removed
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red pepper flakes (optional)
– Salt and freshly ground black pepper, to taste
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves, for garnish (optional)
Instructions
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. **Prepare the Zucchini:**
– Wash the zucchini and slice them in half lengthwise.
– Using a spoon, carefully scoop out the flesh of each zucchini half, leaving about a 1/4-inch border to create “boats.” Reserve the scooped-out flesh and chop it finely.
3. **Cook the Filling:**
– In a large skillet over medium heat, heat the olive oil.
– Add the Italian sausage, breaking it up with a spoon, and cook until browned.
– Add the diced onion and cook until translucent.
– Stir in the minced garlic and cook for an additional minute until fragrant.
– Add the chopped zucchini flesh, marinara sauce, Italian seasoning, and red pepper flakes (if using). Cook for 5-7 minutes, allowing the mixture to thicken slightly. Season with salt and pepper to taste.
4. **Stuff the Zucchini Boats:**
– Arrange the zucchini halves in the prepared baking dish.
– Spoon the sausage mixture evenly into each zucchini boat.
– Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of each filled zucchini.
5. **Bake:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. **Serve:**
– Remove from the oven and let the stuffed zucchini cool for a few minutes.
– Garnish with fresh basil leaves if desired, and serve warm.
Notes
– **Vegetarian Option:** Substitute Italian sausage with a plant-based alternative or a mixture of sautéed mushrooms and lentils.
– **Cheese Variations:** Feel free to experiment with different cheeses such as cheddar or fontina for a unique flavor.
– **Serving Suggestions:** Pair with a side salad or crusty bread for a complete meal.
– **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 2zucchini halves
- Calories: 350kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg