Healthy & Hearty – Savoury Stuffed Zucchini

The limitless possibilities of stuffed zucchini make it an easy dish to serve up and prepare for a variety of palates. This is my savoury variation.  Meaty and delicious. Don’t be shy to mix up ingredients and use the vegetables in your fridge that need to be cooked.


2 raw chorizo sausages, removed from skin

4 small zucchinis of your choice – green, white, or yellow

Olive oil for cooking – approximately 3-4 tbsp

3-4 cloves garlic, crushed

1 onion, diced

1/2 red pepper

1/4 cup of cherry tomatoes, halved

1/4 cup chopped mushrooms

1/4 cup chopped spicy, pickled eggplant (melanzane)

4 fresh basil leaves, or 2tbsp dried

2 tbsp thyme

2 tbsp oregano

1 tbsp chili flakes

1/2 cup grated parmesan

1 egg, beaten

Salt and pepper to taste

i4azERaQcCPzMXf414j8_208 stuffed zucchini


  1. Drizzle 2 tbsp olive oil in a non-stick skillet over medium heat, remove chorizo from it’s skin and place in the pan, breaking up and bidding the meat into tiny bits with a spatula or wooden spoon. Cook until the sausage appears cooked and browned throughout, but not over cooked – about 6 minutes, and then remove the sausage from the pan
  2. Meanwhile, in pot bring 4 zucchinis and water to a boil, reduce heat and continue boiling for 8-10 minutes
  3. Add another tbsp of olive oil to the skillet, add in the onion, garlic, red pepper, and some salt and pepper
  4. Remove the zucchinis from the water and allow to cool
  5. Preheat your oven to 375 °
  6. Slice each zucchini in half, and spoon out the inside flesh
  7. Chop up the zucchini insides and add to skillet. Also add mushrooms, spicy eggplant, cherry tomatoes, spices, and the sausage mixture back to the skillet, cook for approximately 5 more minutes.
  8. Mix in 1 beaten egg
  9. Remove from heat and mix in 1/4 cup parmesan cheese
  10. Place empty zucchini boats on a baking tray and spoon in stuffing mixture
  11. Sprinkle the tops with the remaining parmesan cheese
  12. Bake at 375 ° for 15 minutes if preparing right away, or leave in the refrigerator for up to 3 days, and then bake at the same temperature for 25 minutes.

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