Baked stuffed zucchini with sausage and provola are one of the many variations to prepare stuffed zucchini in a tasty and quick way. We’re in the middle of the season and, especially for those who grow them in the garden like me, it becomes almost a challenge to find alternative recipes to the usual preparations.
With this version they are ready in just a few minutes and cook in a little over 10 minutes, coming out gooey, flavorful and irresistible. I served them for lunch with light baked zucchini cutlets, but they are also perfect on their own as a main course. Great also as individual portions to serve at a buffet.
Here’s the recipe!
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini (medium)
- 2 sausages
- 1 mozzarella ((about 4.4 oz / 125 g))
- 1 tablespoon breadcrumbs (coarse)
Tools
- Baking tray
- Parchment paper
Preparation
Start by cleaning the zucchini: wash them, remove both ends and cut them in half, obtaining 4 cylinders of the same size. With a small-bladed knife gently scoop them out, removing the central part with the seeds and creating space for the filling.
Remove the sausage casings and crumble the sausage into a bowl.
Cut the provola into very small cubes and add it to the sausage along with the breadcrumbs. Mix well until you get a homogeneous mixture.
Fill the zucchini with the filling, helping yourself with a teaspoon and pressing slightly to compact it.
Line a baking tray with parchment paper, arrange the stuffed zucchini and bake in a preheated conventional (static) oven at 392°F for about 15 minutes, or until the surface is well golden and the provola is gooey.
Serve them very hot to enjoy them at their best!
Other recipes:
Pennette with the scent of the Nebrodi
Paprika chicken wings
Peach-scented pound cake
Vanilla and cocoa muffins with chocolate chips
