Enjoy this baked stuffed zucchini filled with savory sausage, tomatoes and Panko breadcrumbs. It’s the perfect summer dinner.
So why not stuff it with a mixture of spicy and mild sausage, top it with juicy sweet tomatoes and sprinkle Panko breadcrumbs on top.
This baked stuffed zucchini recipe is an easy family dinner that can be on the table in under an hour.
Is zucchini healthy?
Yes it is! Zucchini has zero fat, is high in fiber, low in carbs and is loaded with nutrients. Did I mention that it’s so good for you!
Grab this delicious vegetable at your local farmer’s market or grow it in your garden.
Learn how to make baked stuffed zucchini
This dish features four medium – sized zucchini, which are hollowed out and stuffed with spicy and mild sausage, topped with vine ripened tomatoes before sprinkling Panko breadcrumbs and mozzarella cheese on top.
Baked stuffed zucchini variations
Fresh zucchini is delicious prepared any way. Try these variations!
Asian. Make the filling from my PF Chang Copycat Lettuce Wraps and spoon it into the zucchini before baking.
Mediterranean. Stuff the zucchini with couscous and sausage using the recipe from my Stuffed Peppers.
Mexican. Make my Chicken and Chorizo Rice Skillet and scoop saffron-flavored spoonfuls into each boat.
Vegetarian. Skip the meat. Instead, sauté your favorite vegetables including mushrooms, corn, squash, tomatoes and more into the zucchini boats before topping with breadcrumbs and cheeses.
While zucchini is my preferred vegetable to use to make this dish, other options are just as easy to substitute. Try one of these delicious vegetables.
Peppers. Sweet bell peppers in green, yellow, orange or red are delicious stuffed. I prefer the sweeter peppers paired with spicy sausage.
Eggplant. This veggie comes in a variety of sizes and colors from deep purple to white. Eggplant is meaty to begin with and so tasty stuffed with sausage and baked.
Squash. The yellow variety is the easiest to find at the grocery store. I like to make zucchini and squash boats for a pretty presentation when I am serving this dish to guests.
Love using summer vegetables picked fresh from the garden? Try these recipes!
- Grilled Eggplant with a Tomato Caprese
- Tomatoes Caprese Salad
- Summer Corn Salad – Healthy and Easy to Make
- Southern Fried Green Tomatoes
- Grilled Zucchini with Feta & Pine Nuts
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Baked Stuffed Zucchini
- 4 medium zucchini
- 8 ounces sweet Italian sausage
- 8 ounces chorizo sausage
- 1 clove of garlic minced
- 1/2 onion chopped
- 2 to matoes chopped
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1/4 cup Panko breadcrumbs
- 2 tablespoons chopped fresh basil
- Kosher salt and black pepper
- Preheat the oven to 400°F.
- Slice the zucchini lengthwise, hollow out the flesh and place the zucchini in a 13 x 9“ casserole pan. Chop the zucchini flush and reserve.
- Sauté the chorizo and sweet Italian sausage over medium heat until cooked through. Add the garlic, onion and reserved chopped zucchini. Cook for about three minutes.
- Toss in the chopped tomatoes and season with salt and pepper to taste. Cook an additional minute.
- Spoon the sausage mixture into the zucchini boats. Sprinkle the Panko breadcrumbs, mozzarella and Parmesan cheese over the tops of the zucchini boats.
- Bake for 20 minutes until golden brown. Remove the casserole pan from the oven and sprinkle the fresh chopped basil on top before serving.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!