Pizza Stuffed Zucchiniwith spring green salad
Pizza stuffed zucchini first made an appearance in our meal plans last year and became an instant favorite. We like the combination of mushrooms and sausage featured here, but the filling for the zucchini can be adapted to use just about any pizza toppings you like.
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
- Garlic - 2 cloves, chopped
- Zucchini, medium - 4, halved (~6oz / 170g per zucchini)
- Oil, olive - 2 Tbsp
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Italian sausage, uncooked - 16 oz
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Cucumbers - 8 oz, chopped
- Lettuce, romaine - 2 hearts, chopped
- Green onions - 2 stalks, chopped, green and white parts combined
- Avocados - 1, cubed
- Lemon juice - 1 Tbsp
- Garlic powder - 1/2 tsp
- Oregano, dried - 1/4 tsp
- Honey - 1 tsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
- Mushrooms / Garlic - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
- Make vinaigrette - Skip if vinaigrette was made ahead on Monday. Whisk together lemon juice, garlic powder, oregano, honey, and mustard. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
- Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25cm thick shell on all sides (discard the center you scoop out or save it for another purpose). Check out this video. (Can be done up to 4 days ahead)
- Cucumbers / Lettuce / Green onions / Avocados - Prep as directed and combine.
- Heat oven to 400F / 204C.
- While oven heats, brush a sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up.
- Whisk together olive oil (portion for zucchini), garlic, Italian seasoning, salt and black pepper. Brush onto cut-side of zucchini halves.
- Transfer pan to heated oven and bake until zucchini halves are starting to turn tender and golden, 10 to 12 minutes.
- While zucchini cooks, heat a saucepan with cooking oil over medium-high heat. Add mushrooms and saute until golden brown, 4 to 5 minutes.
- Add sausage to mushrooms. Saute sausage, breaking it apart as it cooks until browned, 4 to 5 minutes.
- Drain any excess liquid from pan. Add tomatoes to sausage and simmer until sauce thickens, ~2 minutes more. Season with some salt and pepper.
- Remove zucchini halves from oven and turn on the oven’s broiler.
- Fill zucchini with sausage and mushroom sauce. Return pan to oven and broil to let the flavors come together and the tops turn light golden brown, ~2 minutes.
- Toss cucumbers, lettuce, avocados, and green onions with vinaigrette.
- Serve zucchini with salad on the side. Enjoy!
Quick, easy, and flavorful! Healthy, but feels like cheating with the cheese and sausage. Definitely will try again!!0 Helpful
I made the gluten free version and it was super yummy!!0 Helpful
I used puff pastry and flattened it out to 1.5 times it’s normal size. This makes each pizza just a little bit bigger and I was able to put a fair amount of sauce, mozzarella, and vegetarian sausage in them. My husband and I each had two, plus sides. It was plenty. I also used my toaster oven for 9-11 minutes rather than the big oven. Score! I’m marking the recipe as a favorite to definitely make again.0 Helpful
We loved it. Had to double the recipe to feed 4 though. Just wasn’t enough to fill everyone. We filled ours with artichoke hearts and beef.0 Helpful
So easy and delicious.0 Helpful
Epic fail. Couldn’t use sauce from previous dinner for 4yo so used pesto instead. Store was out of puff pastry so used pizza dough and phyllo dough. A lot of work and ended up pretty greasy.0 Helpful