Stuffed Zucchini
Updated July 24, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 15 minutes, plus 10 minutes cooling
- Rating
- Comments
- Read comments
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Ingredients
3 large (12- to 14-ounce) or 4 medium (10- to 12-ounce) zucchini
3 tablespoons extra-virgin olive oil, plus more as needed
1 pound sweet Italian pork or chicken sausage, casings removed
1 ½ cups chopped yellow onion (from 1 medium onion)
1 pint cherry or grape tomatoes, quartered
3 garlic cloves, minced
¼ teaspoon crushed red pepper
Salt and black pepper
1 tablespoon red wine vinegar
½ cup fresh basil leaves, chopped, plus more for serving
2 tablespoons tomato paste
⅔ cup panko bread crumbs, divided
⅔ cup grated Parmesan, divided
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 63 milligrams cholesterol; 277 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 2 grams fiber; 779 milligrams sodium; 16 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ¼-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 ⅓ cup panko and ⅓ 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.
Private Notes
Comments
This is pretty much straight out of Richarrd Olney's Simple French Food, without the vinegar, tomato paste, or panko. I've been making it since the 1980s, when I had a summer house and would find zucchini the size of my forearm after a week in the city. Blanching is absolutely NOT required. I don't use fennel sausage. A melon baller is the perfect tool for scooping out the seeds and pulp. Fresh mozzarella and oregano are nice additions. I don't think I've ever made it the same way twice.
Made this using mushrooms instead of sausage. Really tasty.
How many Sandy Pochapins can there be in the world? If this is the wonderful Sandy of Rockland County Girl Scouts, hello from one of your long-so campers! I hope you're well!
This one was easy and delicious. Two zucchinis (or courgettes, greetings from the UK) were enough to carry the content of a small skillet. I took quite a while to quarter a pile of cherry tomatoes, so I let everything simmer in a lower temperature for a longer time. I tasted great in the end. Beginner friendly recipe with great taste.
Had big zuchinnis & a bunch of hommade turkey sausage. Made this without the tomato - just because I wasnt in the mood. Added fresh thyme, sage & basil. Had to use “faux” parmesan (eww!) because, like everyone where I live in MA, I have alpha gal (tick-caused allergy to mammal meat & thus dairy products - I hope this doesnt make it to your part of the country - it makes cooking HELL!) Realized later there’s a nice Pierre Franey recipe on NYT Cooking that would have suited my taste at the moment better… Will try this one again when I feel like tomatoes!
This recipe was amazing for our big zucchini’s that have been on the vine too long. Only used one 5lb zucchini for this recipe. The canoe boat shape was perfect and the flesh of the zucchini canoe after baking still had some nice texture without being too wet. We substituted veggie beefy crumble for this one and added some cumin and paprika. Will definitely be making this again this summer and trying with mushrooms as another reviewer recommended. Extra filling would make great tacos next day!