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Stuffed Zucchini with Sausage and Parmesan

Author: Sarah Maryatt
Serves: 2

This stuffed zucchini recipe features Zupan's private label marinara sauce and is packed with Italian-inspired ingredients!

This stuffed zucchini recipe features Zupan’s private label marinara sauce and is packed with Italian-inspired ingredients! Made with chicken sausage, parmesan, bread crumbs and topped with fresh basil, this will quickly become one of your favorite quick, easy and healthy weeknight meals.


  • 4 medium zucchini
  • 2 T extra virgin olive oil
  • 1/2 lb ground italian chicken or turkey sausage
  • 1/2 cup small diced yellow onion
  • 1 large red bell pepper, small dice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes
  • 1 tsp minced or pressed garlic
  • 2 T tomato paste
  • 1/4 cup Zupan’s marinara sauce
  • 1/4 cup packed fresh basil leaves, chiffonade ( sliced thinly)
  • 1/2 cup Italian Panko breadcrumbs
  • 1/2 cup shredded Parmesan Reggiano;+ more for serving
  • 1 small bunch parsley minced


  1. Halve zucchini lengthwise, scoop out flesh to create a shallow boat. Keep walls of zucchini about 1/2 inch thick, and reserve flesh.
  2. Arrange zucchini boats in a baking dish, that has been brushed with olive oil. Chop flesh and set aside.
  3. In a skillet, add olive oil and add sausage, onion, and bell pepper. Saute a few minutes until onion is soft and sausage is browned, 5-8 minutes.
  4. Stir in salt and pepper and red pepper flakes. Add garlic, tomato paste, cook 2 minutes. Add zucchini flesh and 1/4 cup of marinara sauce heat through 1 minute. Remove from heat. Taste and add salt, pepper or red pepper flakes if needed.
  5. Mix together panko, cheese, basil and parsley.
  6. Scoop zucchini mixture into boats, then add panko mixture on top.
  7. Bake at 425 for 13-15 minutes or until tops are golden. Drizzle Zupan’s marinara sauce on each boat and enjoy!