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Giant Sausage Stuffed Zucchini
Giant Sausage Stuffed Zucchini
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Make a delicious meal by stuffing zucchinis with Italian sausage, onions, garlic, tomato, and breadcrumbs, then bake. Also try with medium-sized zucchinis!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1/2 pound Italian sausage, removed from casing
  • 1 large zucchini, 12 to 14 inches long (about 1 1/4 to 2 pounds) or 3 to 4 medium zucchini
  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 2 slices bread, pulsed in food processor or blender to make fresh breadcrumbs (about 1 cup)
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon dried oregano, or 2 teaspoons chopped fresh oregano
  • 3/4 cup shredded Parmesan cheese
  • 1 large egg, lightly beaten
  • 3/4 teaspoon salt (less or more to taste)
  • 1 teaspoon ground black pepper
Instructions:
  • Heat your oven to 375°F.
  • In a skillet over medium heat, cook the sausage in 1 tablespoon of olive oil until mostly cooked through. Remember to stir often and break it into smaller pieces as it cooks. Transfer the cooked sausage to a large bowl and set aside.
  • Prepare the zucchini by halving and scooping out the inside, leaving a 1/4-inch thick shell. Ensure to remove any thick seeds and chop a cup of the zucchini flesh, using the rest as desired.
  • In a skillet over medium-high heat, cook the onions in 1 tablespoon of fat (rendered from the sausage). If needed, add more olive oil to reach 1 tablespoon of fat. Cook until softened. Add garlic, cook for 30 seconds, then add chopped zucchini and cook for another minute or two. Transfer to the bowl of sausage.
  • Combine the remaining stuffing ingredients with the cooked sausage and onions.
  • Place the zucchini halves in a baking dish and generously fill them with the stuffing mixture. You can prepare this in advance, cover, and refrigerate until you're ready to bake. Pour 1/4-inch of water into the baking dish to ensure even cooking and prevent the zucchini from drying out. Bake at 375°F for 40 minutes. Allow it to cool slightly before serving.

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