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 a great summer recipe when your garden is bountiful with zucchini! Stuffed Zucchini boats are 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 of parchment paper.
3. Chop the reserved zucchini flesh and place into bowl.
4. In a large skillet or cast iron, cook the 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 minutes 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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