Stuffed Zucchini

A delicious and versatile dish perfect as a main course, side dish, or appetizer. Stuffed zucchini is a wonderful way to use up summer’s garden bounty or create a satisfying low-carb meal. Here are several ways to make them, from classic to creative.

Classic Italian Stuffed Zucchini

*Serves 4 as a main, 6-8 as a side*

Ingredients:

For the Zucchini:

• 4 medium zucchini (about 7-8 inches long)

• 1 tbsp olive oil

• Salt for sprinkling

For the Filling:

• 1 lb Italian sausage (mild or hot), casings removed (or ground beef/turkey)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 cup cooked rice or breadcrumbs (Panko works great)

• 1 (14.5 oz) can diced tomatoes, drained

• ½ cup grated Parmesan cheese, plus more for topping

• ¼ cup chopped fresh parsley or basil

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

For the Topping:

• 1 cup shredded mozzarella or Italian blend cheese

• Marinara sauce for serving (optional)

Instructions:

1. Prep the Zucchini:

   • Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a baking dish.

   • Cut zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving a ¼-inch thick shell. Chop the scooped flesh and set aside.

   • Brush zucchini shells with olive oil, sprinkle with salt, and place cut-side up on baking sheet. Pre-bake for 10 minutes while you make the filling.

2. Make the Filling:

   • In a large skillet over medium heat, cook sausage (or ground meat) until browned, breaking it up. Remove and set aside, leaving 1 tbsp fat in pan.

   • Add onion and cook until soft (5 mins). Add garlic and chopped zucchini flesh, cook 3-4 minutes until softened.

   • Return meat to skillet. Stir in rice/breadcrumbs, diced tomatoes, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper. Cook 2 minutes to combine.

3. Stuff and Bake:

   • Remove par-baked zucchini from oven. Divide filling among shells, pressing down gently.

   • Top with shredded mozzarella.

   • Bake 20-25 minutes until zucchini is tender and cheese is golden and bubbly.

   • Optional: Broil 1-2 minutes for extra browning.

4. Serve:

   • Let cool 5 minutes. Serve with warm marinara sauce for dipping.

Vegetarian Mediterranean Stuffed Zucchini

Serves 4

Ingredients:

• 4 medium zucchini, prepped as above

• 2 tbsp olive oil

• 1 small red onion, diced

• 2 cloves garlic, minced

• 1 cup cooked quinoa or couscous

• 1 (15 oz) can chickpeas, rinsed and drained

• ½ cup sun-dried tomatoes, chopped

• ¼ cup kalamata olives, chopped

• ¼ cup crumbled feta cheese

• 2 tbsp pine nuts, toasted

• 2 tbsp fresh mint or parsley, chopped

• 1 tsp dried oregano

• Zest of 1 lemon

• Salt and pepper to taste

Instructions: Sauté onion and garlic in olive oil. Mix with remaining ingredients (except feta). Stuff into pre-baked shells, top with feta. Bake at 375°F for 20-25 minutes.

Cheesy Taco-Stuffed Zucchini Boats

Serves 4

Ingredients:

• 4 zucchini, prepped as above

• 1 lb ground beef or turkey

• 1 packet taco seasoning

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup black beans, rinsed

• 1 cup salsa

• 1 cup shredded Mexican cheese blend

• Toppings: avocado, sour cream, cilantro, jalapeños

Instructions: Brown meat, add taco seasoning and ¼ cup water. Simmer. Stir in corn, beans, and salsa. Stuff into zucchini shells, top with cheese. Bake at 375°F for 20 mins. Add toppings after baking.