Stuffed Zucchini with Sausage Recipe

This Stuffed Zucchini with Sausage recipe offers a wholesome, flavorful twist on a classic comfort dish. Fresh zucchini are hollowed out and filled with a savory mix of Italian sausage, fluffy couscous, juicy tomatoes, and herbs. Topped with gooey mozzarella and baked until perfectly tender, this dish is a delightful blend of textures and flavors. It’s the ideal meal for anyone looking for a hearty but light dinner, and it’s a great way to incorporate more vegetables into your diet while still indulging in rich, savory tastes. Serve it with freshly grated Parmesan and basil for a restaurant-worthy finish!

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Ingredients:

• 6 medium to large zucchini
• Salt and pepper, to taste
• 1 cup low sodium chicken stock
• 3/4 cup plain couscous
• 1 tablespoon olive oil
• 1 pound Italian sausage
• 2 cloves garlic, minced
• 15-ounce can petite diced tomatoes with garlic and oregano (undrained)
• 1/4 cup parsley leaves, finely chopped
• 1 cup shredded mozzarella cheese
• Freshly grated Parmesan, for serving
• Freshly chopped basil, for serving

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Instructions:

1. Prep the Zucchini:

• Preheat the oven to 425°F. Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
• Slice the zucchini lengthwise. Using the tip of a spoon, carefully scoop out the seeds and discard them. Scrape out the zucchini flesh, finely chop it, and set aside. Be sure to leave enough zucchini flesh intact to maintain sturdy shells for stuffing.

2. Prepare the Couscous:

• In a small saucepan, bring the chicken stock to a boil. Once boiling, remove from heat and stir in the couscous. Cover the pan and let it sit for about 5 minutes. Fluff the couscous with a fork to break up any clumps.

3. Cook the Sausage Filling:

• In a medium skillet, heat the olive oil over medium-high heat. Add the Italian sausage and the reserved chopped zucchini. Cook for about 4 minutes, breaking up the sausage into small crumbles until the sausage is browned and the zucchini is softened.
• Stir in the minced garlic and cook for about 30 seconds, until fragrant. Season with a pinch of salt and pepper. Drain any excess grease from the pan.

4. Assemble the Stuffed Zucchini:

• Transfer the cooked sausage mixture to a large bowl. Add the cooked couscous, undrained diced tomatoes, and chopped parsley. Stir until everything is well combined.
• Spoon the mixture into the zucchini shells, packing it evenly. It’s okay if some of the filling spills over into the baking dish.
• Sprinkle the tops with the shredded mozzarella cheese.

5. Bake the Zucchini:

• Place the filled zucchini into the prepared baking dish. Bake in the preheated oven for 25 minutes, or until the zucchini is tender and the cheese has melted and turned golden.

6. Garnish and Serve:

• Once baked, garnish the stuffed zucchini with freshly grated Parmesan and a sprinkle of freshly chopped basil for an extra layer of flavor. Serve immediately and enjoy!

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Tips for Success:

• Zucchini Size: Try to use medium to large zucchini for this recipe to ensure there’s enough room for stuffing, but avoid zucchini that are too large and watery.
• Customizing the Filling: Feel free to experiment by adding other ingredients to the filling, such as sautéed mushrooms, spinach, or sun-dried tomatoes, for extra texture and flavor.
• Make it Ahead: You can prepare the stuffing mixture and hollow out the zucchini ahead of time. Simply refrigerate both separately and assemble right before baking.

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Serving Suggestions:

• Serve with a simple side salad for a light and healthy meal. A lemon vinaigrette would complement the zucchini’s flavors beautifully.
• Pair with garlic bread for a more indulgent meal, or enjoy with a side of roasted vegetables.

With its combination of tender zucchini, savory sausage, and melty cheese, this stuffed zucchini dish is sure to become a family favorite!