You can hardly stand outside without immediately starting to drip sweat, which means zucchini season is here! #passtheantiperspirant #TMI?
The Farmer’s Market is stocked with heaps of zucchini already, but our local grocery store also carries produce from growers all over the state so we can still support local farmers even if if a trip to the market isn’t in the cards on Saturday morning. I have a stockpile of zucchini recipes we enjoy weekly in the summertime (cannot wait to make this and this, especially!) but first up – my fave, Italian Tomato-Basil Stuffed Zucchini!
Just-picked zucchini is hallowed out then stuffed with Italian sausage, fresh tomato, and fragrant basil, and then piled high with shredded mozzarella cheese and broiled until melted. So simple, so delicious. Under 30 minutes from fridge (or garden!) to table, and less than half of that is active cooking time. Can I get an AMEN?!
I usually cook these stuffed zucchini in the oven, since the stuffing is sauteed on the stovetop, but if you’ve got the grill going for something else, by all means, pop these babies on there. They come out just as perfect and you won’t have to heat up the kitchen by turning on the oven.
Over the next couple of months, zucchini will be growing faster than you can pick or buy them, and this dish is the perfect way to enjoy their versatility. Italian Tomato-Basil Stuffed Zucchini is light and fresh, lower in carbs, and pairs perfectly with a glass of cold sauv blanc. Just saying!
Start by slicing 2 medium-sized zucchini (~10oz each) that are the same width top to bottom in half lengthwise, then use a small spoon to scoop out the seeds, creating a well in the center.
Mist or brush both sides with extra virgin olive oil then season both sides with salt and pepper. Place the zucchini cut side down on a foil-lined baking sheet, with a nonstick sprayed cooling rack on top, then par bake for 15 minutes at 350 degrees. If your zucchini are bigger or smaller than mine – again, about 10oz each – add or subtract a couple minutes baking time so your zucchini don’t end up too crisp or soggy.
Meanwhile, brown 1/2lb gluten-free Italian sausage, breaking it up as it cooks.
Next add 2 chopped Roma tomatoes and 1/2 cup lightly packed basil that’s been chopped. Cook until the tomatoes are juicy and heated through, about 1 minute.
Scoop the mixture into the par baked zucchini boats then pop them back into the oven for 10 more minutes.
Finally, top with 4oz shredded mozzarella cheese then broil until golden brown.
That’s it! Light, luscious, and super filling, too. I hope you love this yummy, summery dish – enjoy!
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Italian Tomato-Basil Stuffed Zucchini
Description
Italian Tomato-Basil Stuffed Zucchini is a light and low-carb, gluten-free summer dinner recipe. Simple and satisfying.
Ingredients
- 2 medium-sized zucchini (about 10oz each)
- extra virgin olive oil, salt, and pepper
- 1/2lb gluten-free Italian sausage
- 2 Roma tomatoes, chopped
- 1/2 cup loosely packed fresh basil, chopped
- 4oz freshly shredded mozzarella cheese
Directions
- Preheat oven to 350 degrees. Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray.
- Slice zucchini in half lengthwise then use a small spoon to scoop out seeds, creating a well down the center. Mist or brush zucchini halves on both sides with extra virgin olive oil then season both sides with salt and pepper. Place zucchini cut-side down on the cooling rack then bake for 15 minutes (if your zucchini are bigger or smaller than 10oz, add or subtract a couple minutes so you don’t end up with under-cooked or soggy zucchini boats.)
- Meanwhile, brown sausage in a medium-sized skillet over medium-high heat then add tomato and basil, and saute until warmed through, 1 minute. Fill zucchini with sausage mixture then bake for another 10 minutes. Top zucchini with mozzarella cheese then broil until melted and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I actually just made some stuffed zucchini for dinner last night for the first time…SO DELICIOUS.
I can eat ALL the things with tomato, basil and fresh mozza, so clearly your version must be up next! Pinned!
Looks delicious! This is perfect for a weeknight dinner. And, why is Lincoln so big already? oh my gosh!
We love stuffed zucchini and your version with the spicy sausage sounds so tasty! Love your herb garden and wish I had planted some basil this year… Thanks for sharing!
Aw, I love your state fair pics! And this zucchini looks amazing!! Sounds like the perfect comforting summer meal. :)
This looks amazing! The fair seems like such a fun time for little kids (and adults!). I would love to visit someday.
these look great! thanks for another great recipe!
Say I forgot to give you a tip for state fair visits. we started with our first kid taking a pic by the same area every year and then added the 2nd kid when he came along. We currently have 9 (almost 10) years of these photos – it’s so fun!
P.S. I saw a commercial for that special show when I was watching another one last night – cannot wait!
Thanks so much for this recipe. I’m trying to cut down the carbs that my husband and I eat at dinnertime and I was bemoaning the fact that I didn’t know what to eat the “pasta sauce” on top of. I can make the sauce for my kids to eat on top of pasta and then I can do the zucchini for my kids. You read my mind this morning!
Where do you get wine at the Fair??? We were just talking about this this morning (that they should totally sell wine at the fair). Planning to go tonight so I need to know! ;)
It was the restaurant/booth (whatever you call it?!) directly next to the midway entrance – so caddy corner to the agricultural building. They sell copa di vino wine which I love!
I know where you’re talking about – thx so much!
This may be a dumb question, but do you eat the entire zucchini “boat” or just the filling? These look so delicious!
Yep you eat the whole thing! :)
I’d choose wine over fried stick foods any day, myself :) Though once I did order a cheesecake on a stick and it was pretty darn amazing. I love simple meals like this stuffed zucchini; I can’t wait to make it!
Thanks for the post. Taking our 17-month old to the Fair this weekend! :) Say…what camera do you typically use for your candid shots like the ones at the Fair? Your i-Phone or your “fancy camera”? Just wondering.
Just my iPhone!
Ahh, I LOVE state fairs. By far one of my favorite things about summer. (Although I have a feeling Maryland’s could not compete with yours!)
This recipe comes right in the nick of time! I’ve been looking for something different to do with the wonderfully gigantic zucchini (why can I NEVER spell that word?!) my coworkers have been bringing in.
Oh my gosh, this looks delicious!! Yes! Thank you for taking the trouble out of meal planning for the week.
Saved by the Bell documentary. Double yes! I can’t wait!
Love zucchini. It is good to have a new recipe to try with it.
Also, what kind of shoes does Lincoln have on? I am trying to find shoes for my just turned one year old. He is almost walking on his own and there are so many shoes out there. I would like to get a good pair. Do you recommend any?
I got those at Target! I also bought a pair of toms via zulilly before he was born but he doesn’t quite fit into them just yet. Can’t wait – they’re so cute!
Great idea to cook on a rack! No soggy zucchini for the win!
Also, totally jealous of your herb hill. This black thumb could never pull it off!
The state fair looks like a lot of fun! The stuffed zucchini also looks delicious! Tomato and basil is such a yummy combo!
We had much zucchini from our garden last year that we opted not to plant any this year. Now that I’m seeing all of these zucchini recipes floating about I’m so jealous I can’t just walk out back to get my own. {hindsight, right?!} That said, I’m sure someone at work will bring in their zucchini surplus soon and I’ll have to give this a shot!
These boats look terrific! I love the Italian sausage in them. I like the fair pics. Sadly, I haven’t been to a fair in years…
God that looks delicious! I love italian food, and this is a very nice dish that I will definitely try. Thanks for your inspiration! xoxo Thea
I love the simple list of ingredients in this! It looks absolutely amazing too! Definitely trying them!
I wish I had sausage so I could make this tonight! Looks so good and a new way to me to use zucchini!
yummy! I love zucchini and tomatoes, so healthy and delicious!
Wine at the fair? Now we are talkin :) Sounds like perfection to me! Glad you were able to enjoy that vino! Such amazing posts that just keep comin. Thanks again, Kristin! I am also dying to learn about how you did your herb garden, I want to try next year!
Great idea, I will definitely try it. Btw I have envy over your basil plant! Do you do anything special with it? Mine has started to look sad and droopy. Thanks!
I cannot wait to try this! Did you broil on high or on low at the end??
Hi! In the recipe directions with photos it says 2 roma tomatoes, but then in the written recipe it says 1. Which one is it? Thanks!! :)
Hey Kristin, just wanted to give you a quick heads-up in case you’re heading back out to the fair in the next 3 days! Johnny Appleseed Hard Cider is GF, and the Depot has it on tap.
This might be old news to you, but thought I’d let you know just in case. Have fun!
Do you have the nutrient values of this menu, since I am on a diet plan I need to know the nutrient values.
Hi Betty! I don’t calculate nutritional information for my recipes, but recommend Livestrong’s Recipe Calculator Tool if you want that info.
http://www.livestrong.com/recipes/create/
[…] was given some zucchini by a neighbor. This recipe is based on one I found on Iowa Girl Eats Blog. Since it was not your typical August day of heat and humidity, I decided to try this recipe […]
Made these for dinner last night and they were delicious! I made a few alterations (added garlic, onions, etc.) and also used canned diced tomatoes because we didn’t have fresh on-hand! It was a great dinner with a little spring mix salad on the side. Thanks for the great recipe!
These look great! What is a good side dish to serve with these??
I might do quinoa, a salad, or rice!
[…] 2// […]
[…] Recipe adapted from Iowa Girl Eats. […]
[…] Adapted from: Iowa Girl Eats 3.2.2708 […]
Looks delicious! Is there anything I can sub for sausage? Just not a fan of meat here :P
I made a version of these with ingredients I had on hand. I have to say, I think I could eat these at least once a week! Thank you!
[…] Garlic bread has nothing on these stuffed zucchini. Get Recipe Here […]
[…] loved the Italian Stuffed boats from Iowa Girl Eats with pizza sauce on […]
I used rather large zucchini, and the 15-min baking time was WAY too long…the boats were limp and rubbery. Will try again at 10min.
Looking forward to trying this!
Yum! These look amazing! My mom always has a ton of zucchini in her garden that she gives to me and this would be a great way to use some of those up.
I’m super obsessed with zucchini right now and forever ha ha! These look delicious1
Terrific recipe! My family loved it. And you are right about it pairing well with Sauvignon Blanc.
[…] Italian Tomato-Basil Stuffed Zucchini is a light and low-carb, gluten-free summer dinner recipe. Simple and satisfying. […]
Hi Kristin, have you changed the design of your blog? I love it! Another thing, this recipe looks great, can’t recall me ever trying zucchini before. I will now though! Thanks :)
This looks really tasty. I am going to have to try this. Thanks for the great recipes.