Zucchini is somehow one of the vegetables I’m able to grow well in my garden, year after year. Unfortunately, my zucchini recipes consisted of stir-fried zucchini and summer squash or zucchini bread. Both of which I love. But I always end up with far more zucchini than my family and I feel like eating with just those two recipes.
So… I have been on the lookout for fun new zucchini recipes and I’ve found a winner I’m sure you’ll love – Stuffed Baked Zucchini. Check it out…
Ingredients
- 3 large zucchini (thick and 6-9 inches long)
- 1 pound pork sausage
- 1 cup dry bread crumbs
- 1 clove garlic, minced
- 1 jar spaghetti sauce (32 ounces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Directions
- Preheat your oven to 350 F (175 C)
- Brown the sausage in a frying pan and drain off any fat
- Remove any stems from the zucchini and slice them lengthwise
- Scoop out seeds and place in a medium bowl
- Add garlic, sausage, parmesan cheese and bread crumbs to the seeds and mix
- Stuff the zucchini halves with the sausage mixture
- Place stuffed zucchini halves in a 9x13 inch baking pan
- Pour all of the spaghetti sauce over the zucchini
- Cover the pan with foil and bake in preheated oven for 45 minutes or until sausage is fully cooked
- Remove foil and cover the stuff zucchini with the mozzarella cheese
- Return to the preheated oven and cook until the cheese is melted
- Remove from oven and serve
Pro Tips and Substitutions
- Add ¼ cup chopped, roasted red peppers to the stuffing mix
- Add fresh basil to the stuff or sprinkle over the top before baking
- Add chopped sundried tomatoes to the stuffing
- Reduce the amount of spaghetti sauce and substitute chopped, fresh tomatoes
- Add 1 tablespoon crushed red pepper flakes to the stuffing
- Substitute sage stuffing mix for the bread crumbs
- Add ½ teaspoon sage to the basic filling mix
