A delightful twist on stuffed zucchini, featuring a flavorful filling and an easy cooking method.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the zucchini.
Slice each zucchini in half lengthwise and scoop out the flesh to create a hollow center. Reserve the scooped-out flesh.
Be gentle while scooping to avoid breaking the zucchini shells.
Chop the reserved zucchini flesh and the onion finely.
Uniform chopping ensures even cooking of the filling.
Heat olive oil in a skillet over medium heat. Add the sausage and cook until browned. Add the chopped zucchini flesh, onion, and garlic, and cook until softened.
Stir frequently to prevent sticking and ensure even cooking.
Remove the skillet from heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper to taste.
Adjust seasoning to your preference for a balanced flavor.
Fill each zucchini half with the prepared filling and place them in a baking dish.
Pack the filling gently to ensure it stays in place during baking.
Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the top is golden brown.
Check for doneness by piercing the zucchini with a fork; it should be tender.
Serve the stuffed zucchini warm, garnished with additional Parmesan cheese if desired.
Pair with a fresh salad or crusty bread for a complete meal.
Continue in our app for the best experience
