Description

Craving a hearty, comforting dish that’s packed with flavor and perfect for a family dinner? What if you could transform simple zucchini into a delicious, Italian-inspired meal in just over an hour? Say hello to Stuffed Zucchini! This savory recipe features zucchini boats filled with a robust mixture of pork sausage, bread crumbs, Parmesan cheese, and garlic, baked in a rich spaghetti sauce and topped with melted mozzarella. Perfect for weeknight dinners, potlucks, or using up garden-fresh zucchini, this beginner-friendly dish delivers big taste with minimal effort.

Ingredients

For the Stuffed Zucchini

Zucchini (3 medium, about 8–10 inches long): Serve as edible boats, providing a tender, mild base for the filling.
Pork Sausage (1 lb): Adds rich, savory flavor and hearty texture to the filling.
Dry Bread Crumbs (1 cup): Bind the filling and add a subtle crunch.
Grated Parmesan Cheese (½ cup): Brings nutty, umami depth to the filling.
Garlic (1 clove, minced): Enhances the filling with aromatic, savory notes.
Spaghetti Sauce (32 oz jar): Provides a tangy, tomatoey coating that keeps the zucchini moist and flavorful.
Shredded Mozzarella Cheese (½ cup): Melts into a gooey, cheesy topping.

Substitutions and Variations

Zucchini: Use yellow squash or large eggplants (adjust baking time); smaller zucchini work but yield smaller portions.
Pork Sausage: Substitute with Italian sausage, ground beef, turkey sausage, or plant-based sausage for a vegetarian option.
Bread Crumbs: Use panko, crushed crackers, or gluten-free bread crumbs; for a low-carb option, use almond flour or crushed pork rinds.
Parmesan Cheese: Replace with Pecorino Romano, Asiago, or nutritional yeast for a dairy-free version.
Garlic: Use ½ tsp garlic powder or 1 tsp roasted garlic for a milder flavor.
Spaghetti Sauce: Swap with marinara, arrabbiata, or homemade tomato sauce; use a low-sodium version for dietary needs.
Mozzarella Cheese: Substitute with provolone, cheddar, or a dairy-free cheese alternative.
Vegetarian Option: Use plant-based sausage or a mix of cooked lentils and mushrooms; ensure cheese or substitutes are vegetarian.
Gluten-Free: Use gluten-free bread crumbs and ensure sausage and spaghetti sauce are gluten-free.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Ingredients and Oven:
- Preheat the oven to 350°F (175°C).
- Gather all ingredients: 3 medium zucchini, 1 lb pork sausage, 1 cup dry bread crumbs, ½ cup grated Parmesan cheese, 1 clove minced garlic, 32 oz spaghetti sauce, and ½ cup shredded mozzarella cheese.
- Tip: Organize ingredients in bowls for easy assembly, and ensure the oven rack is in the middle for even baking.
Prep the Zucchini:
- Trim the stems from 3 medium zucchini and slice each lengthwise to create 6 halves.
- Using a spoon or melon baller, scoop out the seeds and some flesh, leaving a ¼-inch thick shell to form boats. Reserve the scooped-out flesh in a large mixing bowl.
- Tip: Scoop carefully to avoid piercing the zucchini skin, and chop the reserved flesh if you want to mix it into the filling for extra texture.
Make the Filling:
- To the bowl with zucchini flesh, add 1 lb 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, about 1–2 minutes.
- Tip: Break up the sausage thoroughly for even distribution, and ensure the mixture is cohesive but not overworked.
Stuff the Zucchini:
- Divide the sausage mixture evenly among the 6 zucchini halves, pressing it firmly into the hollowed-out centers to fill generously, about 1–2 minutes.
- Arrange the stuffed zucchini in a 9×13-inch baking pan, ensuring they fit snugly in a single layer.
- Tip: Pack the filling tightly to prevent it from spilling during baking, and use a pan with sides to contain the sauce.
Add Spaghetti Sauce:
- Pour the 32 oz jar of spaghetti sauce evenly over the stuffed zucchini, covering the filling and zucchini tops to keep them moist.
- Cover the pan tightly with aluminum foil.
- Tip: Spoon sauce carefully to avoid displacing the filling, and ensure the foil doesn’t touch the sauce to prevent sticking.
Bake the Zucchini:
- Bake in the preheated oven for 45 minutes, until the sausage is browned and cooked through (internal temperature of 160°F/71°C) and the zucchini is tender.
- Tip: Check doneness by piercing the zucchini with a fork; it should be soft but not mushy.
Add Mozzarella and Finish Baking:
- Remove the foil and sprinkle ½ cup shredded mozzarella cheese evenly over the stuffed zucchini.
- Return to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Tip: For a golden cheese topping, broil for 1–2 minutes at the end, watching closely to avoid burning.
Cool and Serve:
- Remove the pan from the oven and let the stuffed zucchini cool for 5–10 minutes to set slightly.
- Serve directly from the pan or transfer to a platter, spooning extra sauce over each portion.
- Pair with garlic bread, a side salad, or roasted vegetables for a complete meal.
- Tip: Use a spatula to lift zucchini carefully, and serve with a spoon for scooping sauce.