Cheesy Stuffed Round Zucchini

These cheesy stuffed zucchini are what weeknight dreams are made of!! They look fancy enough to impress anyone, but trust me… they’re EASY. Like, chop-a-few-things-and-pop-it-in-the-oven easy.

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You don’t need any special tricks, just a few pantry staples and some round zucchini, and honestly, if you’ve never stuffed them before, get ready to fall in LOVE! They come out tender, cheesy, and full of flavor… everything you want in a one-dish dinner.

If you’re into cozy, veggie-packed meals like this, you’ll probably also love our Baked Garden Herb Pasta or the creamy comfort of Tomato Gnocchi, both pair perfectly with these stuffed zucchini!!

Helpful Tips & Variations

• Don’t skip the drain step. Salting the zucchini shells before baking pulls out excess moisture, keeping the filling rich and creamy instead of watery. Totally worth the extra 10 minutes!
• Cook the filling down. Let the sausage-tomato mix simmer until most of the liquid is gone, it should look thick and jammy. That’s how you get that golden, caramelized look!
• Use round zucchini if you can. They’re sturdier, bake evenly, and hold the filling beautifully. But if you only find long zucchini, slice them in half lengthwise and scoop out boats, same FLAVOR, different shape.
• Add your own twist. Try swapping sausage for ground chicken, turkey, or even lentils for a vegetarian version. A sprinkle of feta or smoked provolone on top also adds a fun flavor kick.
• Make it ahead. Stuff the zucchini earlier in the day, refrigerate, then bake when you’re ready for dinner.

Ingredients

• 4 round zucchini (medium-sized, about 8–10 oz each)
• 1 ½ tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 9 oz (250 g) Italian sausage, casing removed
• 1 cup diced fresh tomato (or halved cherry tomatoes)
• ¼ cup tomato sauce or passata
• ¾ cup shredded mozzarella cheese, divided (½ cup for filling, ¼ cup for topping)
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil (plus a few extra leaves for garnish)
• ¼ teaspoon chili flakes (optional, for a little heat)
• Salt and black pepper, to taste

How to Make Cheesy Stuffed Round Zucchini

1. Prep the zucchini.
Slice off the tops (keep them!) and scoop out the insides, leaving about a ¼-inch shell. Lightly salt the inside and place the zucchini cut-side down on a paper towel for about 10 minutes. This helps pull out excess moisture so your filling stays creamy, not watery.

2. Cook the filling.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for about 3 minutes until soft. Stir in the garlic and cook for another 30 seconds. Add the sausage, breaking it apart with a spatula, and cook until browned. Toss in the chopped zucchini flesh, diced tomatoes, chili flakes, and a pinch of salt and pepper. Let it all cook down until most of the liquid has evaporated, it should look thick AND saucy!

3. Add the cheese.
Turn off the heat, then stir in the basil, ½ cup mozzarella, and all the Parmesan. The cheese will melt into the warm mixture and make it rich and creamy (and smell AMAZING 😋).

4. Fill the zucchini.
Place the zucchini shells upright in a baking dish. Drizzle with a bit of olive oil, then spoon the filling evenly into each one, packing it down gently. Top with the remaining mozzarella and set the zucchini tops on a small baking tray.

5. Bake.
Bake at 400°F (200°C) for 20–25 minutes, or until the zucchini is tender and the tops are bubbly and golden. For that irresistible browned top, switch your oven to broil for 1–2 minutes. Keep an eye on it so it doesn’t burn!

7. Rest and serve.
Let them sit for 5 minutes before serving, the filling will set slightly and be easier to scoop. Garnish with a few fresh basil leaves and serve with the roasted lids on the side (they’re cute and tasty too!).

How to Store

• To refrigerate: Let the stuffed zucchini cool completely and then store them in an airtight container in the fridge for up to 3 days. I like to keep the tops separate so they don’t trap steam, that way everything stays a little firmer when reheated.
• To reheat: Pop them back in the oven at 350°F (175°C) for about 15–20 minutes or until heated through. You can also use the microwave if you’re in a hurry, but the oven keeps that lovely CHEESY top nice and melty instead of soggy…
• To freeze: You can freeze them, BUT here’s the deal… zucchini tends to release a lot of water when thawed. If you want to try it, freeze the stuffed (but unbaked) zucchini on a tray, then transfer them to a freezer bag once solid. Bake straight from frozen at 375°F (190°C) for about 35–40 minutes.

See, I told you… this recipe is SIMPLE, cheesy, and downright delicious! Those golden tops, that melty filling, nobody’s guessing it came together with just a few everyday ingredients, right?! If you didn’t get the chance to make these tonight, save this recipe for later!

Cheesy Stuffed Round Zucchini

Tender round zucchini filled with a cheesy sausage-tomato mixture and baked until bubbling and golden. This simple, cozy dinner tastes like comfort in a bowl and looks straight out of a restaurant, but it’s actually easy enough for any weeknight!

Print Recipe

PREP: 20 minutes mins

COOK: 25 minutes mins

TOTAL: 45 minutes mins

Servings: 4

Course: Dinner

Ingredients

  

• 4 round zucchini medium-sized, about 8–10 oz each
• 1 ½ tablespoons olive oil divided
• 1 small onion finely chopped
• 2 cloves garlic minced
• 9 oz 250 g Italian sausage, casing removed
• 1 cup diced fresh tomato or halved cherry tomatoes
• ¼ cup tomato sauce or passata
• ¾ cup shredded mozzarella cheese divided (½ cup for filling, ¼ cup for topping)
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil plus extra for garnish
• ¼ teaspoon chili flakes optional
• Salt and black pepper to taste

Instructions

 

1. Prep the zucchini: Slice off the tops and scoop out the insides, leaving about a ¼-inch shell. Lightly salt the inside, then place them cut-side down on a paper towel for about 10 minutes to remove excess moisture.
2. Cook the filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds. Add sausage, breaking it apart, and cook until browned. Add chopped zucchini flesh, diced tomato, chili flakes, salt, and pepper. Cook until most liquid evaporates and mixture looks thick and saucy.
3. Add the cheese: Turn off heat. Stir in basil, ½ cup mozzarella, and all the Parmesan until melted and creamy.
4. Stuff the zucchini: Arrange shells upright in a baking dish, drizzle lightly with olive oil, and spoon the filling inside, packing gently. Top each with remaining mozzarella. Place zucchini tops on a small tray.
5. Bake: Bake at 400°F (200°C) for 20–25 minutes, until the zucchini are tender and the tops golden.
6. Broil for extra color: Broil for 1–2 minutes to brown the tops.
7. Serve: Let rest for 5 minutes. Garnish with fresh basil and serve with the roasted lids on the side.

Notes

• If you’ve got extra filling, don’t toss it! Spoon it into a ramekin and bake alongside the zucchini, it’s like bonus stuffing (and my kids always fight over it…)
• Use round zucchini if possible, but long ones work too (just slice lengthwise).
• Swap proteins: Ground turkey, chicken, or even lentils work great.

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