Your garden is likely overflowing with fresh green zucchini right now. It is the perfect time for a fresh, satisfying meal. This sausage-stuffed zucchini is exactly what your family needs tonight.
It is warm, savory, and topped with golden cheese. You will love how simple it is to prep. Dinner will be on the table before you know it. Let’s get cooking together!
Why This Recipe Is a Winner
This recipe is a total weeknight dinner hero for busy parents. It combines protein and vegetables in one beautiful dish. The Italian sausage provides so much built-in flavor. You do not need a long spice list.
It is also a great way to sneak veggies in. Even picky eaters love the cheesy, golden topping. It feels like a fancy restaurant meal at home. Your family will ask for seconds every time.
Simple Cooking Steps
Making this dish is very straightforward and fun. You simply scoop, sauté, and bake. Using a small spoon makes hollowing the zucchini easy. Shortcuts like bulk sausage save you so much time.
Do not worry if you are a beginner. This method is very forgiving and simple. You will feel like a pro in the kitchen. The oven does most of the hard work.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh zucchini is the star here.
- 4 medium zucchini
- 1 pound bulk Italian sausage
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish or a rimmed baking sheet.
- Slice zucchini in half lengthwise. Use a small spoon to scoop out the center flesh, leaving a shell approximately 1/4-inch thick. Finely chop the scooped flesh and reserve.
- In a large skillet over medium-high heat, cook the Italian sausage until browned and fully cooked, breaking it into small crumbles. Remove sausage to a large mixing bowl, leaving the rendered fat in the pan.
- Add olive oil to the skillet if needed, then sauté the diced onion, minced garlic, and reserved chopped zucchini flesh for 5 to 7 minutes until softened.
- Transfer the sautéed vegetables to the bowl with the sausage. Add the Panko breadcrumbs, Parmesan cheese, beaten egg, oregano, salt, and pepper. Stir until thoroughly combined.
- Arrange the zucchini shells in the prepared baking dish. Spoon the sausage mixture generously into each shell, pressing down slightly to pack the filling.
- Bake in the preheated oven for 20 minutes.
- Sprinkle the shredded mozzarella cheese over the top of each stuffed zucchini and return to the oven for an additional 10 to 15 minutes, or until the zucchini is tender and the cheese is melted and golden.
- Garnish with fresh parsley and serve warm.
Best Ways to Enjoy It
Serve these warm right out of the oven. They look beautiful on a large platter. Pair them with a crisp green salad for balance. A side of crusty bread is great too.
This is a wonderful kid-approved meal for summer evenings. Set the table and enjoy the fresh air. It makes a lovely, light summer dinner. Your family will love the tender texture.
How to Store Leftovers
Store any leftovers in an airtight container. They will stay fresh for three days. The flavors actually meld and improve overnight. Reheat them in the oven for best results.
A toaster oven works perfectly for small portions. This keeps the breadcrumb topping nice and crisp. Avoid the microwave if you want to prevent sogginess. It is a great lunch for tomorrow.
Tips for Best Results
Easy Flavor Ideas
Common Questions
Can I make these ahead of time?
Yes, you can prep the filling early. Store it in the fridge until dinner. Stuff and bake when you are ready.
Will my kids actually eat the zucchini?
Most kids love the cheesy sausage filling. The zucchini becomes very mild and tender. It is a great gateway vegetable dish.
How do I know the zucchini is done?
Pierce the side with a small fork. It should feel soft and tender. The cheese should be bubbly and brown.
I hope this fresh summer recipe brings joy to your table. It is such a simple way to enjoy the season’s harvest. Happy cooking to you and your family!
— Lidia
Sausage-Stuffed Zucchini
Ingredients
- 4 medium zucchin i
- 1 pound bulk Italian sausage
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1 large egg , lightly beaten
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish or a rimmed baking sheet.
- Slice zucchini in half lengthwise. Use a small spoon to scoop out the center flesh, leaving a shell approximately 1/4-inch thick. Finely chop the scooped flesh and reserve.
- In a large skillet over medium-high heat, cook the Italian sausage until browned and fully cooked, breaking it into small crumbles. Remove sausage to a large mixing bowl, leaving the rendered fat in the pan.
- Add olive oil to the skillet if needed, then sauté the diced onion, minced garlic, and reserved chopped zucchini flesh for 5 to 7 minutes until softened.
- Transfer the sautéed vegetables to the bowl with the sausage. Add the Panko breadcrumbs, Parmesan cheese, beaten egg, oregano, salt, and pepper. Stir until thoroughly combined.
- Arrange the zucchini shells in the prepared baking dish. Spoon the sausage mixture generously into each shell, pressing down slightly to pack the filling.
- Bake in the preheated oven for 20 minutes.
- Sprinkle the shredded mozzarella cheese over the top of each stuffed zucchini and return to the oven for an additional 10 to 15 minutes, or until the zucchini is tender and the cheese is melted and golden.
- Garnish with fresh parsley and serve warm.
