Italian Sausage Stuffed Zucchini: A Taste of Summer’s Bounty

I remember my first taste of stuffed zucchini so vividly. It was at a bustling family reunion in the Italian countryside, the air thick with the scent of basil and woodsmoke. My Nonna, a woman whose hands were as skilled with a rolling pin as they were with a gardening trowel, presented a platter of these golden-hued beauties. Each zucchini boat was brimming with a savory, cheesy filling, and the aroma alone was enough to transport me. That day, I learned that simple ingredients, treated with respect and a touch of love, could create something truly magical. This recipe, inspired by those cherished memories, brings that same heartwarming essence to your table.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 6 stuffed zucchini halves
• Dietary Type: Not specified

Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper, to taste
• 8 ounces Italian sausage, ground (mild or hot, your preference)
• 4 ounces scallions, thinly sliced (both white and green parts)
• 8 ounces tomatoes, diced (canned or fresh, drained if canned)
• 8 ounces mozzarella cheese, shredded (or a blend of provolone, havarti, fontina, or cheddar)
• 1 ounce fresh basil, finely chopped
• 1 teaspoon crushed red pepper flakes (optional, adjust to your spice preference)
• 2 ounces parmesan cheese, grated (optional, for topping)
• 2 ounces pine nuts, toasted

Equipment Needed

• Sharp knife
• Cutting board
• Spoon or melon baller
• Large skillet
• Medium mixing bowl
• Baking sheet
• Oven

Instructions

1. Begin by preparing the zucchini. Wash them thoroughly, then slice each zucchini in half lengthwise. Carefully scoop out the seeds and some of the flesh from the center of each half, creating a boat-like cavity. Be sure not to scoop too deep, leaving about a quarter-inch of flesh attached to the skin. You can reserve the scooped-out zucchini flesh for another use if desired, or discard it.
2. Arrange the hollowed-out zucchini halves on a baking sheet. Drizzle them lightly with olive oil and sprinkle generously with salt and pepper.
3. Heat a large skillet over medium-high heat. Add the ground Italian sausage to the hot skillet. Cook, breaking it up with a spoon, until it is thoroughly browned. Drain off any excess grease.
4. While the sausage is cooking, prepare the filling. In a medium mixing bowl, combine the chopped scallions, diced tomatoes, shredded mozzarella cheese, chopped fresh basil, and crushed red pepper flakes (if using).
5. Once the Italian sausage is browned and drained, add it to the bowl with the other filling ingredients. Stir everything together until well combined.
6. Spoon the sausage and vegetable mixture generously into the hollowed-out zucchini halves, filling them to the brim.
7. If you are using parmesan cheese, sprinkle the tops of the stuffed zucchini generously with it.
8. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
9. Place the baking sheet with the stuffed zucchini into the preheated oven. Bake for 15 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
10. Before serving, sprinkle the toasted pine nuts over the stuffed zucchini.

Expert Tips & Tricks

The key to perfectly cooked stuffed zucchini lies in a few simple techniques. When hollowing out the zucchini, aim for an even depth so they cook uniformly. If your zucchini are very large, you might need to adjust the filling quantity or bake them a little longer. Toasting the pine nuts, even for just a few minutes in a dry skillet over low heat until fragrant, elevates their nutty flavor and adds a delightful crunch. Don’t overstuff the zucchini; allow a little room for the cheese to melt and expand. If you find your zucchini boat is a little wobbly, you can trim a thin slice off the bottom to create a stable base. For a spicier kick, choose hot Italian sausage and a bit more crushed red pepper.

Serving & Storage Suggestions

These Italian Sausage Stuffed Zucchini are a wonderful main course, especially during the warmer months when zucchini is at its peak. They are also fantastic as a hearty appetizer. Serve them hot, straight from the oven, allowing the aromas to entice your guests. They pair beautifully with a simple green salad dressed with a light vinaigrette, or alongside some crusty bread for soaking up any delicious juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Microwaving is also an option, though it may soften the zucchini texture slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	567.4 kcal
Calories from Fat		408 g
Total Fat	45.3 g	69 %
Saturated Fat	14.7 g	73 %
Cholesterol	77.2 mg	25 %
Sodium	1060.6 mg	44 %
Total Carbohydrate	14.7 g	4 %
Dietary Fiber	3.6 g	14 %
Sugars	7.5 g	30 %
Protein	28.4 g	56 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment! If you don’t have Italian sausage, any ground pork or even ground chicken seasoned with Italian herbs would work. For a vegetarian option, you could substitute the sausage with crumbled firm tofu sautéed with fennel seeds, garlic powder, and a pinch of sage. If you’re not a fan of pine nuts, slivered almonds or chopped walnuts can offer a similar textural element. You can also play with the cheese. A sharp cheddar can add a different flavor profile, or a mix of Gruyère and mozzarella offers a delightful nuttiness and excellent melt. For a touch of smoky flavor, consider using a smoked mozzarella.

FAQs

Q: Can I make this recipe ahead of time?
A: You can prepare the filling and stuff the zucchini a few hours in advance, then refrigerate them. Bake just before serving for the best texture and flavor.

Q: What kind of Italian sausage should I use?
A: You can use mild or hot Italian sausage, depending on your preference for spice. Ground bulk sausage is ideal.

Q: How do I know when the zucchini is cooked through?
A: The zucchini should be tender when pierced with a fork, and the cheese should be melted and slightly golden. The exact cooking time can vary depending on the size and thickness of your zucchini.

Q: Can I grill these instead of baking them?
A: Yes, you can grill them! Preheat your grill to medium heat. Grill the stuffed zucchini for about 10-15 minutes, or until the zucchini is tender and the cheese is melted, turning occasionally to prevent burning.

Q: What can I do with the scooped-out zucchini flesh?
A: The scooped-out flesh can be finely chopped and added to the filling itself (though it might make the mixture a bit wetter), or used in other dishes like zucchini bread, fritters, or pasta sauces.

This recipe for Italian Sausage Stuffed Zucchini is more than just a meal; it’s an invitation to savor the season and enjoy the simple, comforting flavors of authentic Italian cooking. Give it a try, and I’m confident it will become a cherished addition to your culinary repertoire, much like it has for me. Enjoy every delicious bite!