Best 9 Italian Stuffed Zucchini Recipes

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**Zucchini Recipes: Stuffed Zucchini Boats, Zucchini Fritters, and Zucchini Bread**

Zucchini is a versatile summer vegetable that can be used in many different dishes. It's mild in flavor, making it a great addition to both savory and sweet recipes. Whether you're looking for a light and refreshing appetizer, a hearty main course, or a sweet treat, there's a zucchini recipe out there for you.

This article features three of our favorite zucchini recipes:

* **Italian Stuffed Zucchini**: These zucchini boats are filled with a mixture of ground beef, rice, cheese, and spices. They're then baked in a tomato sauce until tender.
* **Zucchini Fritters**: These fritters are made with grated zucchini, flour, eggs, and cheese. They're pan-fried until golden brown and served with a dipping sauce.
* **Zucchini Bread**: This classic quick bread is made with grated zucchini, flour, sugar, eggs, and spices. It's moist and flavorful, with a slightly sweet taste.

All three of these recipes are easy to make and perfect for using up fresh zucchini. Whether you're a beginner cook or a seasoned pro, you're sure to find a zucchini recipe in this article that you'll love. So what are you waiting for? Start cooking!

Here are our top 9 tried and tested recipes!

ITALIAN SAUSAGE-STUFFED ZUCCHINI



Italian Sausage-Stuffed Zucchini image

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

ITALIAN STUFFED ZUCCHINI



Italian Stuffed Zucchini image

This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan.

Provided by IDAJ

Categories     World Cuisine Recipes     European     Italian

Yield 1

Number Of Ingredients 6

1 zucchini
2 tablespoons Italian-style dried bread crumbs
2 tablespoons grated Parmesan cheese
⅔ cup frozen burger-style crumbles
½ cup spaghetti sauce
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well.
  • Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 40.6 g, Cholesterol 33.6 mg, Fat 16.2 g, Fiber 10.3 g, Protein 77 g, SaturatedFat 6.9 g, Sodium 1877 mg, Sugar 15.7 g

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)



Italian-Style Stuffed Zucchini Squash (Crock Pot) image

I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.

Provided by Vino Girl

Categories     One Dish Meal

Time 5h15m

Yield 2 serving(s)

Number Of Ingredients 14

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

Steps:

  • To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
  • Place the zucchini halves in the bottom of an oval shaped slow cooker.
  • In a small bowl or measuring cup, combine the tomato sauce and vinegar.
  • In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
  • Fill the zucchini halves with the rice mixture.
  • Top with the remaining tomato sauce-vinegar mixture.
  • Cover and cook on LOW until the rice is tender, 4 to 6 hours.
  • Garnish with the pine nuts, fresh herbs, and cheese.
  • Makes 2 main dish servings or 4 side dish servings.

ITALIAN SAUSAGE STUFFED ZUCCHINI



Italian Sausage Stuffed Zucchini image

Make and share this Italian Sausage Stuffed Zucchini recipe from Food.com.

Provided by SB61287

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 zucchini, medium size
2 tablespoons olive oil
salt & pepper
8 ounces Italian sausage, ground
4 ounces scallions, chopped
8 ounces tomatoes, diced
8 ounces mozzarella cheese (or provolone, havarti, fontina, cheddar)
1 ounce fresh basil, chopped
1 teaspoon crushed red pepper flakes
2 ounces parmesan cheese (optional)
2 ounces pine nuts, toasted

Steps:

  • Wash zucchini, cut in half and scoop out seeds.
  • Sprinkle scooped zucchini with salt and pepper and olive oil then place on hot grill or pan for 2-3 minutes.
  • Sauté ground sausage till browned.
  • In a bowl, combine scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.
  • Add sausage to mixture.
  • Spoon mixture into scooped out zucchini and sprinkle tops with Parmesan cheese.
  • Place in 350 degree oven for 15 minutes.

ITALIAN SAUSAGE STUFFED ZUCCHINI



ITALIAN SAUSAGE STUFFED ZUCCHINI image

Categories     Leafy Green

Number Of Ingredients 12

6 cucumber size zucchini or one large
2 tbsp chopped onion
1 lb italian sauage
1/2 c bread crumbs
1/2 c grated Mozzarella cheese
2 eggs, beaten
dried parsley
salt and pepper to taste
1/2 t. basil
2 tbsp butter
1/2 c Parmeasan cheese, grated
16 oz can Ragu spaghetti sauce

Steps:

  • Scrub and cut off ends of zuc and cook in boiling water or put in mic cut in half lenghtwise, scoop out pulp leaving shell, save pulp Brown sauage and onion and spoon off fat. Mix with next 6 ing and the pulp. Pile in shell in baking dish anddot each one with butter and Parmesan. Cover with sauce Bake at 350 for 30 min.

ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

This recipe I adapted from a stuffed mushroom and another stuffed zucchini recipe. It's a great way to use those extra large zucchini that somehow appear in the garden overnight. This is not low fat, but it is totally delicious.

Provided by NewNerdMom

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 large zucchini (12-15 inches long)
1 1/2 lbs mild Italian sausage
16 ounces mushrooms, sliced
1 large onion, chopped
3 garlic cloves, minced
1/3 cup seasoned bread crumbs
8 ounces cream cheese
1 cup parmesan cheese, shredded (separated)

Steps:

  • Split zucchini lengthwise after cutting off the very ends.
  • Scoop out seeds from center of zucchini allowing 1-2 inches of flesh on the outside of the "boat." (I cut a small amount off the under side of each boat to allow it to lay flat.).
  • Place boats on large jelly roll pan. (I cover the pan with aluminum foil to make clean up easier.).
  • In large skillet, begin browning sausage, mushrooms, and onion. When mixture is about half done, add garlic. Continue to cook until meat is cooked through.
  • Preheat oven to 350 degrees.
  • Stir in bread crumbs, cream cheese and 1/2 cup of Parmesan cheese and blend well.
  • Spoon mixture into zucchini boats.
  • Heat in oven for 30-35 minutes or until zucchini gives easily when stuck with a fork.
  • Sprinkle with remaining Parmesan and cook an additional 10 minutes or until golden brown.
  • Remove from oven and slice to serve.

ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)



Italian-Style Stuffed Zucchini (Kid-Friendly) image

Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!

Provided by Suzanne

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 12

4 zucchinis
salt and ground black pepper to taste
2 tomatoes, chopped
½ cup crushed crackers
½ cup fresh corn kernels
¼ cup finely chopped black olives
2 mushrooms, finely chopped, or more to taste
2 tablespoons mild pineapple salsa
1 large clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried oregano, or more to taste
¼ cup shredded smoked Gouda cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
  • Bake in the preheated oven until hot and slightly tender, about 10 minutes.
  • Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
  • Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
  • Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 31.5 g, Cholesterol 8.6 mg, Fat 11.7 g, Fiber 4.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 470.3 mg, Sugar 7.9 g

ITALIAN STUFFED ZUCCHINI RECIPE



Italian Stuffed Zucchini Recipe image

Provided by Six Sisters

Yield 6

Number Of Ingredients 7

3 medium zucchini
1 pound Italian sausage
1 cup Italian bread crumbs
1 teaspoon minced garlic
1/2 cup grated Parmesan cheese
1 (24 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Trim stems from zucchini and cut in half lengthwise. Scoop out seeds and put in a large mixing bowl.
  • Mix together seeds, sausage, bread crumbs, garlic and Parmesan cheese.
  • Stuff zucchini with sausage mixture and place in a 9x13-inch baking dish.
  • Pour spaghetti sauce over stuffed zucchini and sprinkle with mozzarella cheese.
  • Cover with aluminum foil and cook for an hour, or until sausage is completely cooked through.

ITALIAN STUFFED ZUCCHINI



ITALIAN STUFFED ZUCCHINI image

Categories     Cheese     Bake

Number Of Ingredients 9

1 cup Chicken Stock
¾ cups Plain Couscous
1 Tablespoon Olive Oil
1 pound Seasoned Italian Ground Sausage
1 can (15 Ounce) Petite Cut Diced Tomatoes
¼ cups Parsley Leaves, Chopped
6 whole Large Zucchini (or 3 Zucchini And 3 Yellow Squash), Cut In Half Lengthwise, Seeds Scraped Out
1 cup Shredded Mozzarella Cheese
Salt And Pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Coat a nonstick baking sheet with cooking spray. Set aside. In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover the pan and let the couscous stand for 5 minutes, then fluff with a fork and set aside. In the meantime, in a medium saute pan, heat olive oil over medium-high. Cook the sausage, breaking up into small pieces with a wooden spoon until cooked through, about 4 minutes. Drain and place the sausage in a large bowl. Add the couscous, tomatoes, and parsley. Place the squash halves on the prepared baking sheet, cut side up, and season with salt and pepper. Fill zucchini shells with the couscous mixture. Bake for about 20 minutes, until squash is tender. Remove pan from the oven, sprinkle squash with the mozzarella and place the pan under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!

Tips:

  • Choose the right zucchini: Select medium-sized zucchini that are firm and have smooth skin. Avoid large zucchini as they tend to be seedy and less flavorful.
  • Use fresh herbs: Fresh herbs like basil, oregano, and thyme add a burst of flavor to the stuffing. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the quantity by half.
  • Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it. Overcooked zucchini will become mushy and lose its shape.
  • Serve warm or at room temperature: Italian Stuffed Zucchini is best served warm or at room temperature. You can also make it ahead of time and reheat it before serving.

Conclusion:

Italian Stuffed Zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up fresh zucchini and other summer vegetables. With its combination of flavors and textures, this dish is sure to be a hit with everyone at your table.

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