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
Italian Tomato-Basil Stuffed Zucchini is a light and low-carb, gluten-free summer dinner recipe. Simple and satisfying.
- 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
- 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.