Sausage and Tomato Stuffed Zucchini

Zucchini is a great veggie to stuff.  Just scrap out the seeds and you have the perfect vehicle to fill with whatever your heart desires. The possibilities are endless!

The filling I used this time was super flavorful.  Between the spicy sausage, the sweet tomatoes, and the fresh basil, all of my taste-buds were super satisfied.  Since it’s the middle of winter and fresh basil isn’t as readily available as it is in the summer, I mainly used a basil paste.  It truly tasted like fresh basil.  I will definitely be using this product again!

I used a different method to precook the zucchini then I have in the past.  I used a cooling rack to bake the zucchini first.  It let the hot air in the oven completely surround the zucchini to ensure even cooking.  There were no underdone parts at all.  It’s such a great trick! It also made cleanup super easy, which I always appreciate.

You will definitely feel good after eating this meal, too.  It’s not heavy and is so fresh.  It reminded me of summer (which I think we could all use a reminder of right now!).  I only made two servings o this recipe, but you can easily double (or triple) it to feed your entire family.

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Start with the zucchini…

  • Preheat your oven to 350°.
  • Slice 2 zucchini in half lengthwise.

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  • Scoop out the seeds using a spoon.

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  • Pour a little EVOO into a small bowl.

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  • Brush the oil onto both sides of the zucchini halves.

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  • Line a baking sheet with tin foil.
  • Place a cooling rack on top.
  • Place the oiled zucchini cup side down on the cooling rack.

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  • Bake for 15 minutes.
  • While the zucchini is in the oven, chop up 2 plum tomatoes and mince up a couple of cloves of garlic.

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  • Remove 4 links of hot sausage from their casings.

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  • Heat a skillet over medium-high heat.
  • Pour in the remaining EVOO (it should only be about ½ teaspoon).

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  • Add the sausage meat.

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  • Break the meat up with a wooden spoon.

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  • Sauté until the sausage is cooked through, about 10 minutes.

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  • Add the tomatoes and garlic.

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  • Squeeze in about 3 tablespoons of basil paste.

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  • Stir and cook for about 2 minutes.

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  • Remove the zucchini from the oven.

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  • Flip the softened zucchini over.
  • Season with a little s&p.

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  • Fill each zucchini with some of the sausage mixture.  (You will probably have some leftover filling.  Save it for a great breakfast – recipe coming soon!)

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  • Place the zucchini back in the oven for an additional 10 minutes.
  • Chiffonade a little fresh basil while everything bakes.

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  • Remove the zucchini from the oven.

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  • Turn your broiler on low.
  • Sprinkle a little Parmesan cheese on top of each zucchini.

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  • Then, top each with shredded mozzarella.

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  • Place under the broiler until the cheese melts, about 2 minutes.  (Keep your eye on it!)

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  • Finish with a little of the fresh basil.

Enjoy!

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Sausage and Tomato Stuffed Zucchini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 2 zucchini, cut in half lengthwise
  • 2 tablespoons extra virgin olive oil
  • 4 hot Italian sausage links, removed from their casings
  • 2 plum tomatoes, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons basil paste
  • salt
  • ground black pepper
  • 4 teaspoons Parmesan cheese, grated
  • 4 tablespoons shredded mozzarella cheese
  • 4 large basil leaves, chiffonade
Directions
  1. Preheat your oven to 350°.
  2. Scoop the seeds out of the zucchini halves.
  3. Pour the olive oil in a small bowl and brush both sides of the zucchini with some of it.
  4. Line a baking sheet with foil.
  5. Set a cooling rack on top of the baking sheet.
  6. Place the zucchini on top of the cooling rack, cut side down.
  7. Bake for 15 minutes.
  8. Meanwhile, heat the remaining olive oil (about ½ a teaspoon) in a sauté pan over medium-high heat.
  9. Add the sausage meat.
  10. Break the meat up with a wooden spoon.
  11. Cook until browned, about 10 minutes.
  12. Add the tomato, garlic, and basil paste.
  13. Cook until the tomatoes are warmed through, about 2 minutes.
  14. Remove the zucchini from the oven after 15 minutes and flip them over.
  15. Season the zucchini with some salt and pepper, to taste.
  16. Fill each zucchini with the sausage tomato mixture.
  17. Place back in the oven and bake for an additional 10 minutes.
  18. Remove from the oven and set your broiler to low.
  19. Top each stuffed zucchini with the Parmesan cheese, followed by the mozzarella.
  20. Broil until the cheese has melted, about 2 minutes.
  21. Garnish with the fresh basil.
Notes
Adapted from: Iowa Girl Eats

 

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