Stuffed Zucchini
Dress up roasted zucchini with this playful, comforting recipe. The hearty sausage filling is made with zucchini, cherry tomatoes and fresh basil, for a burst of summery flavor no matter the time of year. Bread crumbs add crunch to the top of each zucchini and also help absorb any moisture released during roasting. Use whatever kind of sausage you like, just note that you may need to use additional olive oil if using chicken sausage. While this may not be a recipe for busy weeknights, none of the steps is difficult, and it feeds a crowd. The zucchini can also be fully assembled 8 hours in advance and baked before serving. For smaller gatherings, this recipe halves beautifully.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3large (12- to 14-ounce) or 4 medium (10- to 12-ounce) zucchini
- 3tablespoons extra-virgin olive oil, plus more as needed
- 1pound sweet Italian pork or chicken sausage, casings removed
- 1 ½cups chopped yellow onion (from 1 medium onion)
- 1pint cherry or grape tomatoes, quartered
- 3garlic cloves, minced
- ¼teaspoon crushed red pepper
- Salt and black pepper
- 1tablespoon red wine vinegar
- ½cup fresh basil leaves, chopped, plus more for serving
- 2tablespoons tomato paste
- ⅔cup panko bread crumbs, divided
- ⅔cup grated Parmesan, divided
Instructions
Step 1
Heat the oven to 425 degrees and line a sheet pan with aluminum foil.Step 2
Cut the zucchini in half lengthwise. Scoop out and discard the seeds, then scoop out some of the zucchini flesh, leaving a 1/4-inch border around the edges of each half. Arrange the zucchini halves in a single layer on the prepared pan and set aside. Roughly chop the zucchini flesh, then place in a paper towel or dish towel and squeeze to remove as much water as you can. Set aside.Step 3
In a large (12-inch) skillet, heat the olive oil over medium. Add the sausage and cook, crumbling the meat with a wooden spoon, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a plate.Step 4
Add the onion and cook over medium-low, stirring occasionally, until translucent, 6 to 8 minutes. (If the pan looks dry at any point, add a splash of olive oil.) Add the reserved zucchini flesh, the tomatoes, garlic, red pepper and 1 teaspoon salt and cook, stirring often, until the tomatoes have released their juices and most of the liquid in the pan has evaporated, 8 to 10 minutes. Add the red wine vinegar and cook for 1 minute, scraping any browned bits from the bottom of the pan.Step 5
Return the sausage to the pan and add the basil. Stir in the tomato paste and cook for 1 to 2 minutes, until incorporated. Set sausage mixture aside to cool slightly.Step 6
Meanwhile, drizzle the zucchini halves all over with olive oil and sprinkle with salt and pepper.Step 7
Add 1/3 cup panko and 1/3 cup Parmesan to the sausage mixture and stir. Spoon into the zucchini halves, heaping the filling if necessary.Step 8
In a small bowl, combine the remaining panko and Parmesan with 1 tablespoon olive oil, tossing to coat. Sprinkle the bread crumb mixture evenly over the stuffed zucchini.Step 9
Bake 25 to 30 minutes, until the bread crumbs are golden brown and the filling is bubbling at the edges. If the breadcrumbs begin browning too much, tent loosely with foil. Cool for at least 10 minutes, then sprinkle with more basil and serve.