A delightful twist on stuffed zucchini, featuring a flavorful filling and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the zucchini.
Wash the zucchinis thoroughly and cut them in half lengthwise. Scoop out the seeds to create a hollow center.
Use a spoon or a melon baller for easy scooping.
Brush the zucchini halves with olive oil and season with salt and pepper. Grill them on a hot grill pan for 2-3 minutes to enhance flavor.
Grilling adds a smoky flavor and softens the zucchini slightly.
Cook the Italian sausage in a skillet over medium heat until browned and fully cooked.
Break the sausage into small pieces as it cooks for an even texture.
In a mixing bowl, combine the cooked sausage, chopped scallions, diced tomatoes, shredded mozzarella, chopped basil, red pepper flakes, and pine nuts.
Mix well to ensure all ingredients are evenly distributed.
Fill each zucchini half with the prepared mixture and sprinkle the tops with grated Parmesan cheese.
Pack the filling tightly to prevent it from spilling during baking.
Place the stuffed zucchinis in a baking dish and bake in the preheated oven for 15 minutes.
Check for a golden-brown topping to ensure they are ready.
Serve the stuffed zucchinis warm, garnished with additional fresh basil if desired.
Pair with a side salad or crusty bread for a complete meal.
Continue in our app for the best experience
