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Stuffed Zucchini #TasteCreations

 For August, Taste Creation bloggers are encouraging you to go to your favorite Farmers Market and buy fresh produce to use in making your dinners this month. We have a wide variety of dishes to share, too!  Check out our party below for even more dishes!




I made you Stuffed Zucchini.  I love it because it is so versatile.  Meat or no meat?  Yes.  Mushrooms?  If you want!  Cheese, only if you want to!  I am sharing my basic recipe, but you should make this one your very own.




Stuffed Zucchini
Yield 4
Author Terri Steffes
Prep time
10 Min
Cook time
20 Min
Total time
30 Min

Stuffed Zucchini

Perfect for the summertime, when your Farmers Markets are full of fresh zucchini

Ingredients

  • 4 medium zucchini
  • 3 tbsp. olive oil, divided
  • 1 lb. minced sausage
  • 1 small red or green bell pepper, diced
  • 1 c corn removed from the cob
  • 2 cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1 tsp. chopped fresh oregano, plus more for garnish
  • 2 tbsp. chopped fresh basil, plus more for garnish
  • 2 c. marinara sauce
  • 1 c. shredded mozzarella cheese
  • 1/2 c. grated parmesan cheese, divided
  • 1/2 c. panko breadcrumbs

Instructions

  1. Preheat the oven to 425°. Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4 inch thick border around the edges. Arrange the zucchini boats on a parchment or foil-lined, rimmed baking sheet.
  2. Chop the reserved zucchini and set it aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool for 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
  3. Divide the filling mixture evenly among the zucchini boats. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.
  4. Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender for about 20 minutes. Garnish.
Did you make this recipe?
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Created using The Recipes Generator
Here are our other Taste Creations bloggers' inspirations for Farmers Market!


Lauren from MomHomeGuide.com made this Farmers Market Salad.





Rosemary made Easy Apricot Drop Cookies for you at Breads and Sweets.





 Nikki from Tikkido made for you Homemade Cherry Limeade.  Delish!





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  1. Your recipe looks so delicious and it's such a great way to enjoy so many fresh vegetables!

    ReplyDelete

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