Description

This Sausage-Stuffed Zucchini is a hearty and flavorful low-carb dish perfect for a family dinner. Tender zucchini halves are filled with a savory mixture of browned sausage, onions, garlic, and Italian seasoning, then topped with melted mozzarella cheese. Baked to bubbly perfection, this recipe offers a satisfying blend of textures and tastes that make zucchini the star of the meal.

Ingredients

Scale

Vegetables

4 medium zucchinis (6-8 inches long)
1 medium onion, finely chopped
2 cloves garlic, minced

Meat and Dairy

1 lb ground sausage (Italian or turkey)
1 cup shredded mozzarella cheese

Seasonings

2 tsp Italian seasoning
Salt and pepper to taste

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
Prepare the Zucchini: Halve each zucchini lengthwise and carefully scoop out the seeds with a spoon, leaving about a quarter-inch thick border to create boats for stuffing.
Cook the Sausage Mixture: In a large skillet over medium heat, cook the ground sausage along with the finely chopped onion and minced garlic until the meat is browned and fully cooked, and the onions are softened.
Season and Mix: Stir in the Italian seasoning, salt, and pepper into the sausage mixture. Remove from heat and allow to cool slightly, then mix in half of the shredded mozzarella cheese to add creaminess and flavor.
Stuff the Zucchini: Evenly fill each hollowed zucchini half with the sausage mixture, packing it gently. Then top each with the remaining shredded mozzarella cheese for a cheesy crust.
Bake the Stuffed Zucchini: Place the stuffed zucchinis in the prepared baking dish, cover loosely with aluminum foil to retain moisture, and bake for about 20 minutes. Remove the foil and continue baking an additional 10 minutes until the cheese is bubbly and golden.

Notes

You can substitute turkey sausage for a leaner option.
For extra flavor, add some crushed red pepper flakes to the sausage mixture.
Serve with a side salad for a complete meal.
Leftovers keep well refrigerated for up to 3 days.
To make it gluten-free, ensure the sausage is gluten-free certified.