Tasty Italian Stuffed Zucchini (Print Version)

Stuffed zucchini with sausage, marinara, and melty mozzarella for a savory bite.

# Ingredients:

→ Main Ingredients

01 - 4 large zucchinis (approximately 2 lbs)
02 - 1.5 tablespoons cooking oil, divided
03 - 1 lb ground Italian sausage
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon Italian herbs
07 - 3/4 teaspoon salt, divided
08 - 1/2 teaspoon cracked black pepper, divided
09 - 1/4 teaspoon garlic powder
10 - 3/4 cup marinara sauce
11 - 1/4 cup bread crumbs
12 - 1 cup shredded mozzarella cheese

# Instructions:

01 - Preheat the oven to 375°F. Wash the zucchinis thoroughly and trim off the stems. Slice each zucchini in half lengthwise. Using a spoon or melon baller, remove the flesh from the center of each half, leaving a 1/4-inch to 1/2-inch rim. Roughly chop the removed zucchini flesh into small pieces and set aside.
02 - Arrange the scooped-out zucchini halves on a parchment-lined baking sheet. Brush the insides with 1/2 tablespoon of oil and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the zucchini in the oven and bake for 15 minutes to soften. Remove from the oven and set aside to cool slightly.
03 - Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the ground Italian sausage and cook until browned. As the sausage cooks, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is aromatic.
04 - Add the Italian herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved chopped zucchini flesh to the sausage mixture. Stir well and simmer over medium-low heat for 5 minutes to combine the flavors.
05 - Fill the pre-baked zucchini halves with the prepared sausage mixture, ensuring each is well-filled. Sprinkle shredded mozzarella cheese evenly over the stuffed zucchinis. Place the baking sheet back into the oven and bake for 15 minutes, or until the cheese is melted and bubbling.
06 - Remove the baked zucchini boats from the oven and garnish with fresh chopped parsley. Serve warm and enjoy.

# Notes:

01 - Let the zucchini cool slightly after pre-baking to make handling easier during stuffing.

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