Stuffed Zucchini With Italian Sausage Filling

How to Make Stuffed Zucchini With Italian Sausage Filling

Total time: 55 min · Yields 4 servings

1. 1

   Preheat and Par-bake

   Preheat your oven to 200°C (400°F). Brush the hollowed zucchini shells with olive oil, season with salt and pepper, and bake for 10 minutes to soften slightly.

2. 2

   Brown the Sausage

   In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles with a wooden spoon. Cook until no pink remains, about 7 minutes.

3. 3

   Aromatics and Filling

   Add the diced onion to the skillet and sauté for 4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant. Remove from heat.

4. 4

   Mix the Stuffing

   In a large bowl, combine the cooked sausage mixture, breadcrumbs, half the Parmesan, egg, parsley, and oregano. Stir until the mixture holds together.

5. 5

   Stuff and Roast

   Divide the sausage filling evenly among the par-baked zucchini boats. Press down gently to pack the filling. Top with the remaining Parmesan cheese.

6. 6

   Final Bake

   Return the zucchini to the oven and bake for 15 to 20 minutes. The filling should be golden brown and the zucchini tender when pierced with a fork.