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Three vegetarian stuffed zucchini halves, filled with savory vegetables and topped with golden breadcrumbs, are served on a white plate with a fork and knife on the side.
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5 from 5 ratings

Vegetarian Stuffed Zucchini With Spicy "Sausage"

These spicy, cheesy vegetarian stuffed zucchini are high-protein, ridiculously satisfying, and made with just a few ingredients–perfect for a healthy weeknight dinner!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Keyword: stuffed zucchini, stuffed zucchini boats, vegetarian stuffed zucchini, zucchini boats
Diet: Vegetarian
Occasion: 4th of July, Birthdays, Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Zucchini

  • 4 medium zucchini
  • 1 tsp salt

Filling

  • 1 Tbsp olive oil 15 mL
  • 2 cloves garlic minced
  • 2 Tbsp tomato paste 30 g
  • 1 14-oz tube vegan spicy ground sausage I used Impossible brand, 400 g
  • 1 cup cottage cheese 225 g
  • ½ cup grated parmesan cheese 50 g
  • ¼ cup finely chopped fresh basil

Topping

  • ½ cup panko breadcrumbs
  • 2 Tbsp olive oil 30 mL

Instructions

  • Prep: Preheat oven to 400°F (204°C). Cut each of the 4 medium zucchini in half lengthwise. Use a small spoon to scoop out the inside of each, leaving about ¼-inch of thickness around the outside (save the flesh). Evenly sprinkle 1 tsp salt into the insides of the zucchini and set aside.
    Four zucchinis on a cutting board, one halved and hollowed out for vegetarian stuffed zucchini; a knife, melon baller, and a bowl with scooped zucchini flesh rest nearby on a red tiled surface.
  • Flavor Base: Heat 1 Tbsp olive oil in a medium saute pan over medium heat. Add 2 cloves garlic (minced) and 2 Tbsp tomato paste, cooking until garlic is soft and fragrant, about 2 minutes.
    A stainless steel pan on a red tiled surface contains olive oil, minced garlic, and tomato paste—classic ingredients for preparing vegetarian stuffed zucchini.
  • Filling: Stir in the scooped out zucchini flesh and 1 14-oz tube vegan spicy ground sausage. Cook, stirring occasionally, until sausage is browned, about 10 minutes.
    Remove from heat and stir in 1 cup cottage cheese, ½ cup grated parmesan cheese, and ¼ cup finely chopped fresh basil.
    A pan on a red tiled surface contains a mixture for vegetarian stuffed zucchini, featuring tomato sauce, cottage cheese, shredded cheese, and chopped herbs, being stirred with a wooden spoon.
  • Stuff: Empty any water that has accumulated in the zucchini and pat each dry with paper towels, arranging them on a baking sheet. Stuff the filling into each zucchini, packing tightly.
    Stir together ½ cup panko breadcrumbs and 2 Tbsp olive oil. Sprinkle evenly over the zucchini.
    A baking tray with seven vegetarian stuffed zucchini halves, filled with a savory mixture of vegetables and topped with breadcrumbs, arranged in a row on parchment paper.
  • Bake for 18 to 22 minutes, or until zucchini is fork-tender. Turn oven to "broil" and continue cooking for 1 to 2 minutes, until tops are golden brown (do no walk away for the oven while broiler is on–these will burn quickly).
    Three vegetarian stuffed zucchini boats topped with breadcrumbs are arranged on a white plate with a fork and basil garnish, set on a red tiled table.

Video

Notes

Storage: You can store leftovers in an airtight container for up to 4 days. To keep the topping crispy, reheat in the oven or air fryer.
Can I freeze leftovers? These are best fresh, but you can freeze them. Let them cool completely, wrap tightly, and freeze for up to a month.
Can I prep these ahead of time? Yes! You can make the filling and prep the zucchini up to a day in advance. Just store everything separately in the fridge, then assemble and bake when ready.
What should I do with the leftover filling? It’s so good on its own! Use it in a wrap, stir it into scrambled eggs, toss it with pasta, or eat it straight from the pan.
 
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