The Best Stuffed Zucchini You'll Ever Have

ground meat

🥗Healthier: lean turkey or chicken

💰Cheaper: canned beans

Canned beans provide protein and are more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier option and can be used as a binder.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are budget-friendly.

Cut off the end of the zucchini and cut it in half.

Scoop out the seeds from the zucchini halves, leaving some at the end to hold the stuffing.

Dice one onion and mince three cloves of garlic.

Heat a stainless steel pan on medium low for 2-3 minutes and add a couple tablespoons of olive oil.

Add the minced garlic to the pan and cook for 1-2 minutes until lightly golden.

Add a quarter teaspoon of red pepper flakes (optional) and then add the 128 ounce can of tomatoes to the pan.

Taste the sauce and adjust seasoning with salt and pepper as needed, then pull it off the heat.

In a non-stick pan, add a couple tablespoons of olive oil and the diced onion, cooking until translucent (about 5 minutes).

Add the cooked Italian sausage to the onions and cook for about 10-12 minutes, until browned but not fully cooked.

Mix in half a cup of bread crumbs, half a cup of pecorino romano cheese, half a cup of mozzarella cheese, chopped basil, and half a cup of sauce into the sausage mixture.

Stuff the zucchini halves with the sausage mixture, placing them in a 9x13 baking dish and any extras in another dish.

Preheat the oven to 400 degrees Fahrenheit and set the rack to the middle.

Cover the baking dish with foil and bake for 20 minutes, optionally using parchment paper to prevent sticking.

Remove the foil and broil for a couple of minutes to get color on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens