The Best Stuffed Zucchini You'll Ever Have

Ingredients

• 8 pieces Zucchini (Halved lengthwise, seeds scooped out)
• 1 pound Italian Sausage (Mild, casing removed and crumbled)
• 1 large Onion (Diced)
• 3 cloves Garlic (Minced)
• 2 tablespoons Olive Oil (For sautéing)
• 0.25 teaspoon Red Pepper Flakes (Optional for heat)
• 2 pieces Anchovy Fillets (Optional umami boost)
• 28 ounces Canned Crushed Tomatoes (No added salt preferred)
• 0.5 cup Bread Crumbs (Plain)
• 0.5 cup Pecorino Romano Cheese (Grated, very salty)
• 0.5 cup Mozzarella Cheese (Shredded, plus extra for topping)
• 2 tablespoons Fresh Basil (Chopped, optional)
• to taste Salt (Adjust based on sauce brand)
• to taste Black Pepper

Instructions

1. Prepare the Zucchini

   Trim the ends off each zucchini, cut them lengthwise in half, and scoop out the seeds with a spoon, leaving a thin wall to hold the stuffing.

   Time: PT10M

2. Dice Onion and Mince Garlic

   Dice the onion into small pieces and mince the garlic cloves.

   Time: PT5M

3. Quick Tomato Sauce

   Heat 2 Tbsp olive oil in a skillet over medium‑low for 2‑3 minutes. Add the minced garlic (and optional red‑pepper flakes and anchovies) and sauté 1‑2 minutes until lightly golden. Pour in the 28‑oz canned tomatoes, stir, and simmer for about 5 minutes. Taste and season with salt and pepper if needed, then remove from heat.

   Time: PT7M

4. Sauté Onion

   In the same or a second pan, heat another 2 Tbsp olive oil over medium‑low. Add the diced onion and cook 5 minutes until translucent. Add the remaining minced garlic and cook 1 minute more.

   Time: PT6M

5. Cook the Sausage

   Add the crumbled Italian sausage to the pan with the onions. Cook, breaking it up with a spoon, for 10‑12 minutes until browned but not fully cooked through (it will finish in the oven).

   Time: PT12M

6. Make the Stuffing

   Transfer the cooked sausage to a mixing bowl. Add ½ cup bread crumbs, ½ cup grated Pecorino Romano, ½ cup shredded mozzarella, 2 Tbsp chopped basil, and about ½ cup of the tomato sauce. Gently fold everything together; no egg or extra salt is needed.

   Time: PT5M

7. Stuff the Zucchini

   Spoon the sausage mixture into each zucchini half, packing gently. Arrange the stuffed halves in a 9×13‑inch baking dish, pour the remaining tomato sauce over the top, and sprinkle extra mozzarella on the surface.

   Time: PT5M

8. Bake

   Preheat the oven to 400°F. Cover the baking dish with foil (you can line the foil with parchment to prevent sticking). Bake for 20 minutes, then remove the foil and broil for 2 minutes to brown the cheese.

   Time: PT22M

   Temperature: 400°F

9. Rest and Serve

   Let the baked zucchini rest for 5 minutes before serving. Enjoy as a hearty main dish.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g