Stuffed Zucchini

Fresh zucchini is in abundance during the summer and fall. Zucchini can be used for much more than just a side dish. Stuffed zucchini boats are a great way to make your zucchini into a dish your family will love.

Stuffed zucchini is also a great meal to involve your kids in. Older kids will love learning to scrape out a zucchini and brown the sausage while younger kids can easily mix the filling and fill the zucchini before baking.

Stuffed Zucchini Boats

Print Recipe

Cook Time 40

Course Dinner

Ingredients

2 Tbsp. olive oil
1/2 lb. sausage (Italian or breakfast work great)
2 Tbsp. maple syrup
1 large zucchini (12+ inches long or multiple smaller)
1 cup sweet onion, diced
4 cloves of garlic
1 cup panko breadcrumbs
1 cup chopped tomatoes
1/4 cup chopped fresh basil
1 cup parmesan cheese
1 large egg
1 tsp. salt
1 tsp. pepper
1/2 cup freshly shredded or grated parmesan cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Cut the zucchini in half lengthwise.
Use a metal spoon to remove the inside of the zucchini leaving the shell about ¼ inch thick all around.
Chop the zucchini flesh into small pieces. Place about 1 cup of the flesh in a large bowl.
Set the zucchini in a baking tray with edges.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the sausage and cook until cooked through, stirring and breaking into small pieces as it cooks.
Pour 2 tablespoons of maple syrup over the sausage and mix.
Remove cooked sausage. Place it in the large bowl with the zucchini flesh.
Use the remaining grease from the sausage or add more olive oil and cook the onions until softened then add the garlic and cook until garlic is fragrant.
Add the onion and garlic to your large bowl.
To your large bowl, add the remaining ingredients: breadcrumbs, tomatoes, basil, parmesan cheese, egg, salt, and pepper.
Mix well and add the stuffing to the zucchini.
Top the zucchini with fresh parmesan cheese.
Add ¼ inch of water to the bottom of the pan.
Bake for 40 minutes.
Let cool before serving.

This recipe has been written by homeschooling staff writers of The Canadian Schoolhouse (TCS). Enjoy more of our content from TCS contributors and staff writers by visiting our Front Door page that has content on our monthly theme and links to all our content sections.