Stuffed Zucchini from a Summer Garden (Zucchine Ripiene della Nonna)
Tender garden zucchini are hollowed, filled with a savory mix of sautéed zucchini flesh, garlic, herbs, breadcrumbs, Parmigiano, and a little sausage, then baked in tomato sauce until bubbling and comforting. A classic Italian home-cooking dish that tastes like late summer at the family table.
%20%7C%20Tender%20garden%20zucchini%20are%20hollowed%2C%20filled%20with%20a%20savory%20mix%20of%20saut%C3%A9ed%20zucchini%20flesh%2C%20garlic%2C%20herbs%2C%20breadcrumbs%2C%20Parmigiano%2C%20and%20a%20little%20sausage%2C%20then%20baked%20in%20tomato%20sauce%20until%20bubbling%20and%20comforting.%20A%20classic%20Italian%20home-cooking%20dish%20that%20tastes%20like%20late%20summer%20at%20the%20family%20table.%20%7C%2070%20minutes%20%E2%80%A2%206%20servings%20%23Baked%20%23MainDish%20%23MakeAhead%20%23Dinner%20%23Italian%20%23recipe%20%23cooking%20%23savecooking){kind=link}
When the zucchini plants got generous in August, we never asked what to cook—we already knew. Nonna would set a bowl on the table for the scooped-out centers, saying nothing gets wasted in a good kitchen. The sauce would simmer while we talked, and the whole house smelled like tomatoes, basil, and Sunday.
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Servings
6
Ingredients
Zucchini
- •6 medium zucchini (about 8–9 inches long), preferably straight
- •1/2 tsp kosher salt, plus more as needed
Tomato sauce
- •2 tbsp extra-virgin olive oil
- •2 cloves garlic, thinly sliced
- •1 (28 oz) can crushed tomatoes
- •1/2 tsp dried oregano
- •1 small handful fresh basil leaves (or 1 tsp dried basil)
- •Pinch of sugar (optional, to balance acidity)
- •Salt and black pepper, to taste
Filling
- •2 tbsp extra-virgin olive oil
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •Scooped zucchini flesh, finely chopped (from the 6 zucchini)
- •8 oz Italian sausage, casings removed (sweet or hot)
- •1 cup fresh breadcrumbs (or 3/4 cup dried breadcrumbs)
- •1/2 cup grated Parmigiano-Reggiano, plus more for topping
- •1 large egg, lightly beaten
- •2 tbsp chopped fresh parsley
- •1 tbsp chopped fresh basil (optional)
- •1/4 tsp crushed red pepper flakes (optional)
- •Salt and black pepper, to taste
To finish
- •2 tbsp mozzarella, shredded or torn (optional, for a melty top)
- •Extra-virgin olive oil, for drizzling
Instructions
- 1
Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- 2
Prepare the zucchini: Trim the ends and slice each zucchini in half lengthwise. With a spoon, scoop out the center to create a shallow “boat,” leaving about a 1/4-inch border. Finely chop the scooped zucchini flesh and set aside. Lightly salt the zucchini boats and place them cut-side up on a towel while you make the filling.
- 3
Make the tomato sauce: In a saucepan, warm 2 tbsp olive oil over medium heat. Add sliced garlic and cook just until fragrant, about 30 seconds. Stir in crushed tomatoes, oregano, basil, and a pinch of sugar (if using). Simmer 10–15 minutes, then season with salt and black pepper. Spoon about 1 cup of sauce into the bottom of the baking dish.
- 4
Cook the filling: In a skillet, warm 2 tbsp olive oil over medium heat. Add onion and cook until soft, 5–7 minutes. Add minced garlic and cook 30 seconds. Add the chopped zucchini flesh and cook until the moisture mostly evaporates, 6–8 minutes.
- 5
Brown the sausage: Add sausage to the skillet and cook, breaking it up, until no longer pink and lightly browned, 5–7 minutes. Remove from heat and let cool 5 minutes.
- 6
Mix the filling: In a bowl, combine the zucchini-sausage mixture with breadcrumbs, Parmigiano, egg, parsley, basil (if using), and red pepper flakes (if using). Season with salt and black pepper. The mixture should be moist but moundable; if it feels dry, add a spoonful of tomato sauce, and if it feels too wet, add a little more breadcrumbs.
- 7
Stuff the zucchini: Arrange the zucchini boats in the baking dish over the sauce. Spoon and gently press the filling into each boat, making a small mound. Sprinkle with a little extra Parmigiano and add mozzarella on top if you like. Drizzle lightly with olive oil.
- 8
Bake: Cover the dish with foil and bake 25 minutes. Uncover and bake 10–15 minutes more, until the zucchini are tender and the tops are golden. If you want more color, broil for 1–2 minutes, watching closely.
- 9
Rest and serve: Let stand 5–10 minutes. Spoon a little warm sauce over each zucchini and serve with crusty bread to catch the tomato and juices.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.