Here’s my go-to recipe for pork sausage stuffed zucchini, made with fresh garden zucchini, savory Italian sausage, melty cheese, and a mix of simple seasonings that come together perfectly.
These stuffed zucchini boats have become a regular weeknight dinner at our house. I usually make a double batch because my family loves having the leftovers for lunch the next day. Nothing better than a quick reheat for an easy meal, right?
Why You’ll Love This Stuffed Zucchini
- Quick weeknight dinner – Ready in under an hour, this stuffed zucchini fits perfectly into your busy schedule when you need a satisfying meal without spending hours in the kitchen.
- Low-carb friendly – Using zucchini as the base makes this a lighter alternative to pasta dishes, while still giving you all the Italian flavors you crave.
- Make-ahead friendly – You can prep these boats ahead of time and pop them in the oven when you’re ready to eat – perfect for busy families or meal prep.
- Simple ingredients – With basic ingredients you can find at any grocery store, this recipe combines everyday items into something special without any fancy or hard-to-find components.
- Customizable recipe – You can easily swap the sausage for ground turkey or beef, adjust the cheese, or add different herbs to match your taste preferences.
What Kind of Zucchini Should I Use?
For stuffed zucchini, you’ll want to look for small to medium-sized specimens that are about 6-8 inches long. These younger, smaller zucchini are perfect because they’re more tender and have fewer seeds than their larger counterparts. When you’re at the store, pick zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Avoid any that feel spongy or have nicks and cuts, as these are signs they’re past their prime. If you can only find larger zucchini, they’ll work too – just be sure to scoop out the seedy center thoroughly since larger zucchini tend to have more watery, bitter seeds.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps while keeping the dish just as tasty:
- Italian sausage: You can swap the Italian sausage with ground pork mixed with 1 teaspoon Italian seasoning, or try ground turkey or chicken for a lighter option. If using poultry, add 1 tablespoon olive oil to keep the filling moist.
- Zucchini: Yellow summer squash works perfectly as a substitute for zucchini. You could even try this stuffing in bell peppers or hollowed-out eggplant – just adjust cooking time accordingly.
- Italian-style breadcrumbs: Regular breadcrumbs mixed with 1/2 teaspoon Italian seasoning work fine. For a gluten-free option, try crushed pork rinds or almond flour.
- Parmigiano-Reggiano: While Parmigiano-Reggiano gives the best flavor, you can use Pecorino Romano, Grana Padano, or even regular Parmesan cheese instead.
- Vine-ripened tomatoes: Any ripe tomatoes will do, or you can use canned diced tomatoes (drained). Cherry tomatoes, halved, are another good option.
- Red onion: Yellow or white onions can easily replace red onion. Shallots work great too – use about 2-3 small ones.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed zucchini is dealing with excess moisture – to prevent soggy results, don’t skip the crucial step of salting your halved zucchinis and letting them drain for 15-20 minutes before stuffing them. Another common mistake is overcooking the zucchini until they become mushy – you’ll want to bake them just until they’re tender-crisp, usually about 20-25 minutes at 375°F. When preparing the filling, make sure to cook the sausage mixture until it’s just done but not overly browned, as it will continue cooking in the oven with the zucchini. For the best flavor and texture, avoid overstuffing the zucchini boats – leave a little room for the filling to expand during baking, and consider giving them a quick broil for the last 2-3 minutes to achieve a golden-brown crust on top.
What to Serve With Stuffed Zucchini?
Since these stuffed zucchini boats are rich with sausage and cheese, they pair really well with lighter side dishes that won’t overwhelm the meal. A simple green salad dressed with lemon vinaigrette makes a perfect fresh companion, while a chunk of crusty Italian bread is great for soaking up any extra tomato sauce. If you’re feeding a bigger crowd, you might want to add some fluffy rice or quinoa to make the meal more filling. And during summer months, I love serving these alongside some grilled corn on the cob or a light cucumber and tomato salad for a seasonal touch.
Storage Instructions
Keep Fresh: These stuffed zucchini boats are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually get better as they sit, making them taste even more delicious the next day.
Freeze: You can freeze these tasty boats for future meals. Let them cool completely, then wrap them individually in foil and place in a freezer bag. They’ll stay good for up to 2 months. Just remember that zucchini can get a bit softer after freezing, but the filling will still be great!
Make Ahead: Want to prep these in advance? You can stuff the zucchini boats up to 24 hours before cooking – just cover them well and keep them in the fridge. When you’re ready, pop them in the oven and dinner is served!
Reheat: To warm up your leftover stuffed zucchini, place them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave for 1-2 minutes if you’re in a hurry, though the oven method keeps the texture better.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-45 g
- Fat: 30-35 g
- Carbohydrates: 50-55 g
Ingredients
- 2 small zucchinis (about 1 pound)
- 1/3 pound fresh italian sausage (casings removed)
- 1/4 cup italian-style breadcrumbs
- 2 ounces grated parmigiano-reggiano cheese
- 4 minced garlic cloves
- 12 ounces chopped vine-ripened tomatoes
- 1 egg
- 2 tablespoons minced parsley or basil
- 1/3 cup finely chopped red onion
- Salt
- Pepper
- Stuffed pasta shells
- Red potato salad
- Cherry tomato tart
Step 1: Prepare the Zucchini
Preheat your oven to 400 degrees F.
While the oven is heating, cut the zucchinis in half lengthwise.
Using a melon baller or small spoon, scoop out the middle seedy part of each zucchini half and discard it.
Arrange the prepared zucchini halves on a sheet pan.
Sprinkle them generously with salt and pepper for seasoning.
Step 2: Cook the Sausage
Heat a skillet over medium-high heat for a couple of minutes to ensure it’s nice and hot.
Add the sausage to the pan; it should hiss and sizzle upon contact.
Cook the sausage for about 5 minutes, breaking up any large clumps with your cooking utensil, until the sausage is browned and fully cooked through.
Step 3: Prepare the Filling
Transfer the cooked sausage to a large bowl.
Add bread crumbs, Parmesan cheese, minced garlic, chopped tomatoes, an egg, chopped parsley, and chopped red onion to the bowl.
Season the mixture with 1/4 teaspoon each of salt and pepper.
Mix everything together thoroughly until well combined.
Step 4: Fill and Roast the Zucchini
Using a spoon, scoop the prepared filling into the hollowed-out zucchinis on the sheet pan.
Make sure to fill them generously.
Place the stuffed zucchinis into the preheated oven and roast for 15-20 minutes, until the zucchinis are tender but retain a slight firmness.
Avoid overcooking to prevent them from becoming mushy.
Step 5: Serve and Enjoy
Once the zucchinis are cooked to your liking, remove them from the oven.
Let them cool slightly before serving to ensure they’re easy to handle.
Enjoy your delicious and hearty stuffed zucchinis!