This zesty Stuffed Zucchini recipe is packed with Italian-inspired ingredients like Italian turkey sausage, tomatoes, and a shower of basil Parmesan breadcrumbs. It’s easy, quick, healthy, and, hands-down, one of my favorite zucchini boat recipes of all time.
5 Star Review
“Everyone in our family loves this recipe. The flavors are outstanding and the breadcrumbs were totally worth it. Looking forward to making this all summer”
— Evette —
A Delicious Way to Use Zucchini
An overload of zucchini is a summer tradition that I look forward to with gusto.
I adore both the challenge of creating unique ways to prepare it (hello, Zucchini Casserole) and revisiting my absolute favorite zucchini recipes, like today’s stuffed zucchini. (Zucchini Fritters are next on my list.)
No matter your current zucchini supply situation, this easy stuffed zucchini has you covered.
- It is jam-packed (literally) with Italian flavors like fresh basil, zesty Italian sausage, and Parmesan cheese (like my favorite Italian Stuffed Peppers)
- The filling includes other summer produce heroes like tomatoes and bell peppers.
- The topping is simply to die for—a mix of whole wheat breadcrumbs, olive oil, more fresh basil, and more Parmesan.
To summarize, these simple zucchini boats are hearty, full of summer flavors, and yet, light enough that you don’t feel like you’re overindulging yourself.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Zucchini. Zucchini makes an ideal vessel for our scrumptious Italian-inspired ingredients (they also make great Zucchini Ravioli). Plus, it’s rich in Vitamin-A and antioxidants. The best part? There’s no need to peel the zucchini before eating it.
- Italian Sausage. I used ground Italian turkey sausage, and it was ideal. You can also make this recipe with ground Italian chicken sausage or classic Italian pork sausage. Just note that the nutrition profile will change with these swaps..
- Red Bell Pepper + Red Onion. For beautiful color, more veggies, and complexity.
- Tomato Paste. Tomato paste imparts rich, deep flavor that tastes like you’ve been cooking away all day.
- Basil. A touch of basil adds freshness and a taste of summer sunshine. Don’t be afraid to add additional seasonal fresh herbs to this recipe. Fresh oregano or parsley would also be lovely in this dish.
- Whole Wheat Bread + Parmesan. For our crispy breadcrumb topping. As the zucchini bakes, the breadcrumbs transform into a golden, toasty “lid” that I caught myself eating right off the top of the zucchini boats before I’d taken a real bite. (I also love the breadcrumb topping on this Air Fryer Zucchini!)
TIP!
The recipe does make what will seem like a lot of breadcrumb topping but trust me, you are going to want it all.
Step-By-Step Instructions
- After cutting each zucchini in half lengthwise, hollow them out; I like to use the tip of a small spoon or melon baller. Once the seeds are discarded, scoop out the center flesh. This I reserve for the zucchini filling.
- Brown the sausage, onion, and bell pepper in a skillet. Add the spices.
- Stir in the garlic and tomato paste, and add the scooped zucchini flesh.
- Prepare the Parmesan basil breadcrumb topping in a food processor.
- Stir half of the breadcrumbs into the sausage mixture. Mound the zucchini shells with the sausage filling, topping each one with the remaining breadcrumbs. Bake zucchini boats at 425 degrees F for 13 to 15 minutes. ENJOY!
What to Serve with Stuffed Zucchini
Stuffed zucchini is a great standalone meal. It’s also great when paired with one (or more) of these tasty dishes.
- Pasta and Rice. Looking for some extra carbohydrates? Try this Lemon Rice or Pesto Pasta.
- Other Summer Veggies. Never enough! Add a side of Grilled Eggplant, Grilled Portobello Mushrooms, or Roasted Red Peppers.
- Refreshing Beverages. Enjoy alongside a glass of Lavender Lemonade.
Stuffed Zucchini
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 4 servings
Video
Baked stuffed zucchini boats with Italian sausage, tomatoes and crispy Parmesan topping. A simple, healthy, and flavorful low carb dinner!
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Ingredients
- 4 whole zucchini (about 5 to 6 inches long)
- 2 tablespoons extra-virgin olive oil divided
- ½ pound ground Italian turkey sausage casings removed
- ½ cup finely chopped red onion
- 1 large red bell pepper diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- ¼ cup packed fresh basil leaves
- 2 slices whole wheat sandwich bread
- ½ cup freshly grated Parmesan plus additional for serving
Instructions
- Place a rack in the upper third of your oven. Preheat to 425°F.
- Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the sausage, onion, and bell pepper. Using a wooden spoon or heatproof spatula, break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, 5 to 8 minutes. Stir in the salt, pepper, and red pepper flakes.
- Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.
- Toast the bread slices, then tear them into large pieces and place in the bowl of a food processor fitted with the steel blade. Add the basil and remaining tablespoon olive oil. Pulse until the bread is broken into large crumbs. Add the Parmesan and pulse just until incorporated, 2 or 3 times.
- Fold half of the basil breadcrumbs into the sausage mixture. With a small spoon, mound the sausage stuffing into the shells, then sprinkle the tops of the stuffed zucchini with the remaining breadcrumbs. Roast in oven until the zucchini is heated through and the breadcrumbs are golden, 13 to 15 minutes. Enjoy immediately.
Notes
- TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm stuffed zucchini in a casserole dish the oven at 350 degrees F until warmed through. If the breadcrumbs start to brown too much, loosely tent the dish with foil. You can also reheat this recipe in the microwave.
- TIP: Grate cheese the easy way! Before starting the recipe, grate an entire wedge of Parmesan cheese right in your food processor. Cut the wedge into chunks, place them in a food processor fitted with a steel blade, then pulse until ground. Measure out and set aside the 1/2 cup needed for the recipe. Store the remainder in your refrigerator for weeks. You’ll always have fresh Parm on hand! Then proceed with making the stuffed zucchini, no need to wash the processor bowl in between.
Nutrition
Serving: 1(of 4)Calories: 321kcalCarbohydrates: 18gProtein: 18gFat: 22gSaturated Fat: 6gCholesterol: 34mgFiber: 4gSugar: 7g
Absolutely love this recipe. My husband loves it too which amazed me because he is not a veggie person at all.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
I use an ice cream scoop to take seeds out- works perfectly
Great tip! Thanks Louise!
Great tip!! woot woot!
Thanks Mike!
This is such a delicious summer meal!! Light but filling enough that you are satisfied. My friends loved it!! I did ground turkey instead because that’s what I had available and it tasted great!
So glad you enjoyed it, Morgan. Thank you!
To substitute with store-bought bread crumbs, what measurement would you suggest?!
I have some huge zucchini from a friends garden, we are excited to learn all the ways you have to eat zucchini since sliced and sautéed can get a little tired of!
Hi NYPlanter, I haven’t tried it myself but I did some research and it looks like 2 slices of bread equals about 1 cup of bread crumbs. Hope this helps!
I have been making this recipe for three years now – I it never falls to get rave reviews – especially when family & friends visit from out of state and they have never had this before. It is a fast, tasty dish loaded with vegetables. I add diced mushrooms to mine as my family likes them and enjoys the texture.
I initially made this in the summer with zucchini from my garden – it is so popular with my family that they ask me to make it in the winter – so I end up buying zucchini.
Makes me so happy to hear, Janet! Thank you so much!
First time making stuffed zucchini and I wasn’t sure how my kids would react. It actually came out fine and looked nice on the plate. The kids didn’t love it, but they didn’t complain either, which is good for a new recipe. I might play with adding other ingredients next time.
Thanks for the feedback, Nicola!
First time making stuffed zucchini and it was surprisingly good. It took a bit of time to prepare, but nothing too difficult. The flavor was mild but still enjoyable. I might tweak it a little next time.
So glad you enjoyed it, Stella! Thank you!
I’ve never stuffed zucchini before, so I wasn’t sure how it would turn out. It actually ended up being pretty good and not too complicated. The filling cooked well and the zucchini was tender. It felt like a nice, light dinner.
So glad you enjoyed it, Cheryl! Thank you!