thepioneerwoman5.0
Stuffed Zucchini
Stuff summer zucchini with sausage, marinara sauce, and bell peppers for a healthy dinner recipe. The veggie boats are topped with cheese and panko breadcrumbs!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min👤 Josh Miller📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425°F.
2
Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about a 1/4-inch-thick border around the edges. Arrange the zucchini boats on a parchment-lined, rimmed baking sheet.
medium zucchini (about 3 lb.)6
3
Chop the reserved zucchini flesh and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about ⏱️ 6 minutes. Add the chopped zucchini flesh, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about ⏱️ 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool ⏱️ 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
medium zucchini (about 3 lb.)6garlic, minced2 cloves
4
Divide the filling mixture evenly among the zucchini shells. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.
medium zucchini (about 3 lb.)6
5
Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted, and zucchini is tender, about ⏱️ 20 minutes. Serve with additional chopped fresh herbs.
medium zucchini (about 3 lb.)6
Nutrition Facts
calories
569 Calories
fat Content
41 g
fiber Content
4 g
sugar Content
12 g
sodium Content
1289 mg
protein Content
29 g
trans Fat Content
0 g
cholesterol Content
101 mg
carbohydrate Content
17 g
saturated Fat Content
16 g
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