Baked Stuffed Zucchini Recipe with Sausage
Made with spicy Italian sausage, rice, veggies, and Parmesan cheese, this baked stuffed zucchini recipe is a colorful keeper.
By Aimee Tucker|Aug 15 2017|
This versatile stuffed zucchini recipe is a great way to use up a zucchini or summer squash surplus.
Credit: Aimee Tucker
This versatile stuffed zucchini recipe is a great way to use up a zucchini or summer squash surplus.
Credit: Aimee TuckerCredit: Aimee Tucker The key to any baked stuffed zucchini recipe is to find zucchini that are roughly equal in size so they’ll bake at the same speed. It also helps if they’re mostly straight in shape, rather than curved, so you can arrange them neatly on the baking sheet. Cut the zucchini in half (leave the ends intact to keep the filling from leaking out during baking), use a teaspoon or melon baller to scoop out the inside, then brush with olive oil, salt, and pepper, and bake for 10 minutes. While they’re baking, you can prepare your filling.
For the most colorful results, use a combination of zucchini and summer squash.
Credit: Aimee TuckerCredit: Aimee Tucker Fill the partially baked zucchini, then pop the pan back into the oven to finish baking. If you want ’em extra cheesy, add your last bit of Parmesan a minute or two before they’re done. Paired with a side salad and crusty bread, baked stuffed zucchini is a great summer supper option. The thing I love best about this recipe is that there are endless ways to adapt it. I’ve made a Mexican-inspired meatless stuffed zucchini using a mixture of rice, beans, veggies, and pepper jack cheese. I’ve also used a combination of homemade chunky tomato sauce, fresh mozzarella, and basil for a pizza-inspired version. Do you have a favorite baked stuffed zucchini recipe? Let us know!
GET THE RECIPE: Sausage-Stuffed Zucchini
These zucchini boats were easy and delicious. Thanks