Stuffed Zucchini

When peak zucchini season hits at the farmer's market (or in your vegetable garden), stuffed zucchini boats make a spectacular summer dinner. Scooped-out zucchini is filled with a saucy and cheesy mixture that's reminiscent of sausage pizza (just a little lighter). If you're a fan of stuffed cabbage or stuffed peppers, you'll love the savory filling made with Italian sausage, marinara sauce, and two kinds of cheese. Serve it with a fresh tomato, cucumber, and feta salad to celebrate the season, and you have a delicious family meal on your hands.

Do you leave the skin on zucchini when you cook it?

Yes, the skin on zucchini is soft and perfectly edible, so there's no reason to peel it. It's also full of nutrients. In this recipe, it's especially important to leave the skin on, as it helps the zucchini maintain its shape and hold the 'boats' together.

Are you supposed to remove the seeds from zucchini when you cook it?

Removing a zucchini's seeds typically isn't necessary. The seeds are often so small and tender, you don't even notice they're there. They're also totally fine to eat. In this recipe, you'll need to scoop out the seeds to make room for the filling, but don't worry if a few stick around.

How do you stuff zucchini?

Stuffing zucchini is easy. Simply cut the zucchini in half lengthwise. Then use a spoon to scrape out the zucchini flesh—that's the soft, spongy interior that includes the seeds. You'll use it for the filling, so don't throw it out! After you hollow out the zucchini, cook the filling and spoon it into the well in each zucchini. Then just top, bake, and serve.

What's in stuffed zucchini?

This recipe features a flavorful filling of sausage, peppers, zucchini, marinara sauce, and herbs. Feel free to swap the bell pepper for any veggie you like, such as eggplant or mushrooms. Not a fan of sausage? Use ground beef, turkey, or chicken instead.

Can you make vegetarian stuffed zucchini?

Certainly. To make this recipe meat-free, omit the sausage altogether or swap it out for a vegetarian alternative like veggie sausage.

How to Make Stuffed Zucchini

INGREDIENTS

• Zucchini. Choose medium-sized zucchini that are large enough to make a nice boat for your filling, but not so big that they don't fit on a baking sheet. Larger zucchini can be less flavorful due to their higher water content.
• Italian sausage. If you like some heat, use spicy Italian sausage. Otherwise, choose mild (sometimes labeled "sweet").
  
• Bell Pepper. This adds a nice crunch and sweetness to the filling. Any color will work.
• Seasonings. The filling gets its bold flavor from fresh garlic, crushed red pepper flakes (which you can skip if you're sensitive to spice), fresh oregano, and fresh basil, which add bright pops of fresh, herby flavor. No fresh oregano? Fresh parsley or basil are delicious substitutions.
• Marinara sauce. You can make your own or use your favorite store-bought jar.
  
• Cheese. Fill and top your stuffed zucchini with a mixture of melty, gooey mozzarella and salty parmesan.
• Panko. These flaky Japanese-style breadcrumbs are the key to a light, crisp crunch on top of the zucchini boats. In a pinch, Italian-style breadcrumbs will also work.

STEP-BY-STEP INSTRUCTIONS

Start by preheating the oven to 425°F. Then prep the zucchini by slicing it in half lengthwise and using a big spoon to scoop out the seeds in the center. Leave about 1/4 inch of the flesh around the edge near the skin so the zucchini hold their shape. Place them on a parchment-lined baking sheet.

Next, make the filling by chopping the zucchini flesh you removed. Cook the sausage in a large skillet, breaking it up into small pieces, until it's nicely browned. Add the chopped zucchini and bell pepper, then season the filling with garlic, red pepper flakes, and salt. When the vegetables are softened, remove the skillet from the heat and stir in fresh oregano, basil, and marinara sauce. Let this mixture cool for about five minutes, then gently stir in the mozzarella cheese and some of the parmesan cheese.

Divide the filling between the zucchini boats on the baking sheet. Then make the topping by combining the panko, more parmesan cheese, and some olive oil. Sprinkle the panko mixture over the tops of the stuffed zucchini.

Bake the zucchini until the topping is golden brown and crisp. Sprinkle them with more herbs just before serving.