Description

Craving a hearty, flavorful dish that’s both comforting and veggie-packed? What if you could transform simple zucchini into a delicious Stuffed Zucchini masterpiece in just over an hour, perfect for a family dinner or casual gathering? This savory recipe combines tender zucchini boats filled with a zesty pork sausage mixture, topped with rich spaghetti sauce and melted mozzarella. Ideal for weeknight meals, potlucks, or a cozy weekend feast, this beginner-friendly dish delivers bold Italian-inspired flavors with minimal effort.

Ingredients

For the Zucchini and Filling

Medium Zucchini (3): The tender, edible “boats” that hold the filling, adding mild flavor and nutrition.
Pork Sausage (1 pound): Provides rich, savory flavor and hearty texture.
Dry Bread Crumbs (1 cup): Adds structure and absorbs flavors in the filling.
Grated Parmesan Cheese (½ cup): Brings nutty, umami depth to the filling.
Garlic (1 clove, minced): Infuses the filling with aromatic savoriness.
Spaghetti Sauce (1 [32 oz] jar): Adds moisture and bold tomato flavor to the dish.
Shredded Mozzarella Cheese (½ cup): Creates a melty, cheesy topping.

Substitutions and Variations

Zucchini: Use yellow squash or large eggplant halves (adjust baking time slightly).
Pork Sausage: Swap with Italian sausage, turkey sausage, or plant-based sausage for vegetarian/vegan; ground beef or chicken also work.
Dry Bread Crumbs: Use panko, crushed crackers, or gluten-free bread crumbs; add 1 tsp Italian seasoning for extra flavor.
Parmesan Cheese: Replace with Pecorino Romano, Asiago, or nutritional yeast for vegan.
Garlic: Use ½ tsp garlic powder or 1 tbsp minced shallots for a milder flavor.
Spaghetti Sauce: Substitute with marinara, homemade tomato sauce, or a creamy Alfredo for a twist.
Mozzarella Cheese: Swap with provolone, cheddar, or vegan mozzarella.
Vegetarian/Vegan: Use plant-based sausage, vegan Parmesan, and vegan mozzarella; ensure sauce is vegan.
Gluten-Free: Use gluten-free bread crumbs and ensure sausage and sauce are gluten-free.

Optional Additions

Herbs: Mix 1 tbsp chopped fresh basil, parsley, or oregano into the filling for freshness.
Vegetables: Add ½ cup diced bell peppers, mushrooms, or spinach to the filling.
Spice: Include ¼ tsp red pepper flakes or smoked paprika for a kick.

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Instructions

Prepare the Oven and Ingredients:
- Preheat the oven to 350°F (175°C).
- Gather 3 medium zucchini, 1 pound pork sausage, 1 cup dry bread crumbs, ½ cup grated Parmesan cheese, 1 clove minced garlic, 1 (32 oz) jar spaghetti sauce, and ½ cup shredded mozzarella cheese.
- Tip: Choose zucchini that are firm and about 8–10 inches long for easy stuffing; mince garlic finely for even distribution.
Prepare the Zucchini:
- Trim the stems from 3 medium zucchini and slice each lengthwise to create 6 halves.
- Scoop out the seeds with a spoon, leaving a ¼-inch thick shell; place the scooped seeds in a large bowl (discard or save for another use if desired).
- Tip: Scoop carefully to avoid piercing the zucchini; create a deep enough cavity to hold the filling.
Make the Filling:
- In the large bowl with zucchini seeds (or a clean bowl), combine 1 pound pork sausage, 1 cup dry bread crumbs, ½ cup grated Parmesan cheese, and 1 clove minced garlic.
- Mix with your hands or a spoon until well combined; the mixture should be cohesive but not overly wet.
- Tip: Break up sausage thoroughly to ensure even mixing; add 1 tbsp water if the mixture is too dry.
Stuff the Zucchini:
- Divide the sausage mixture evenly among the 6 zucchini halves, packing it firmly into the cavities (about ½ cup per half).
- Arrange the stuffed zucchini in a 9×13-inch baking pan, cut side up.
- Pour 1 (32 oz) jar spaghetti sauce evenly over the stuffed zucchini, covering the filling and sides.
- Tip: Press filling gently to avoid gaps; ensure sauce covers most of the zucchini to keep it moist.
Bake the Zucchini:
- Cover the baking pan tightly with aluminum foil.
- Bake in the preheated oven until the sausage is browned and cooked through (internal temperature of 160°F/71°C), about 45 minutes.
- Remove the foil, sprinkle ½ cup shredded mozzarella cheese evenly over the zucchini, and return to the oven.
- Bake uncovered until the cheese is melted and bubbly, about 15 minutes more.
- Tip: Check sausage doneness with a meat thermometer; broil for 1–2 minutes for a golden cheese topping if desired.
Serve:
- Remove from the oven and let cool for 5–10 minutes to set.
- Transfer to a platter or serve directly from the pan, spooning extra sauce over each portion.
- Pair with garlic bread, a green salad, or roasted vegetables for a complete meal.
- Tip: Use a spatula to lift zucchini carefully; serve warm for the best flavor and texture.