Menu Enter a recipe name, ingredient, keyword...


Italian Tomato-Basil Stuffed Zucchini


Italian Tomato-Basil Stuffed Zucchini

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 medium-sized zucchini (about 10oz each)
  • extra virgin olive oil, salt and pepper
  • 1/2 lb bulk Italian sausage
  • 2 Roma tomatoes, chopped
  • 1/2 cup loosely packed fresh basil, chopped
  • 4 oz shredded mozzarella cheese



Step 1

1.Preheat oven to 350 degrees. Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray.
2.Slice zucchini in half lengthwise then use a small spoon to scoop out seeds/make a well down the center. Mist or brush zucchini halves on both sides with extra virgin olive oil then season on both sides with salt and pepper. Place cut-side down on the cooling rack then bake for 15 minutes (if your zucchini are bigger or smaller than 10oz, add or subtract a couple minutes so you don’t end up with under-cooked or soggy zucchini boats.)
3.Meanwhile, brown sausage then add tomato and basil and toss until warmed through, about a minute. Flip zucchini cut-side up then fill with sausage mixture and bake for another 10 minutes, and then remove from oven and turn on broiler. Top zucchini boats with mozzarella cheese then broil until melted and serve.

You'll also love

Review this recipe

Lemony Chicken Kebabs with Tomato-Parsley Salad Chicken with Chorizo and Tomato Salsa