Stuffed Zucchini

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free


Side Dishes

Prep Time:

20 Minutes

Cook Time:

40 Minutes






Kristina Koslosky


Stuffed Zucchini are great summer recipe with your garden is bountiful with zucchini! Stuffed Zucchini boats stuffed with Italian sausage, red pepper, garlic, marinara, and vegan mozzarella cheese.


    3-6 small to medium zucchini
    3 tbsp. olive oil
    1 lb. mild or hot Italian sausage
    1 red pepper, diced
    1 white onion, diced
    2 garlic cloves
    1/4 tsp. crushed red pepper flakes
    1/2 tsp. sea salt
    1 tsp. fresh oregano
    1 tbsp. fresh basil
    2 cups marinara
    1 cup mozzarella cheese
    1/2 cup Parmesan cheese
    1/2 cup panko breadcrumbs


1. Preheat oven to 400 degrees.
2. Slice the zucchini in half lengthwise. Use a small spoon to scoop out the interior of the zucchini, leaving about 1/4 inch thick border around the edges. Place on a piece or marchment.
3. Chop the reserved zucchini flesh and place into bowl.
4. In a large skillet or cast iron, and sausage. Cook and crumble until cooked through. Remove from pan leaving any grease.
5. Add red pepper and onion. Cook for 8 minutes or so until onion is translucent.
6. Add garlic cloves, seasoning, and chopped zucchini. Cook for about 5 minute until the vegetables have softened. Add the marinara and stir until combined. Remove from heat and let cool for 5 minutes then stir in the vegan mozzarella and parmesan.
7. Spoon the filling mixture into the zucchini boats. Sprinkle with breadcrumbs and extra Parmesan as desired.
8. Bake for 30-40 minutes until zucchini is tender and vegan cheese is melted.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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