Baked Stuffed Zucchini
Enjoy this baked stuffed zucchini filled with savory sausage, tomatoes and Panko breadcrumbs. It’s the perfect summer dinner.
- 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.