Here’s another version of stuffed zucchini. (The one we tried earlier this year can be found here.) The inspiration for this version came from here. I didn’t try parboiling the zucchini and it was still nice and tender. It’s good to know I can skip that step in the future if I want.

Once again, this recipe is really just a process. Slice the zucchini in half and scoop out the center. Then chop the “insides” and cook in some oil with a bit of onion. Feel free to add mushrooms or peppers or whatever you desire. This was not a vegetarian recipe, so I also added some sausage. Stir in some marinara sauce and spoon the filling onto the zucchini. Top with Mozarella cheese (omit if eating dairy-free) and pepperoni slices. Bake at 375 degrees for 20-25 minutes.

Focaccia was the perfect accompaniment. And we had Peanut Butter Chocolate Chip Bars for dessert.