Italian Sausage Stuffed Zucchini -- When the Garden Gives You Two Zucchini and a Half Pack of Feta

Day camp started Monday. Liam is at the YMCA in Quincy doing the basketball-and-swimming camp and Nora is at the parks-and-rec one downtown that does crafts and field trips to the duck pond. They both came home tired, which is the entire point of summer camp.

I worked four ten-hour days this week — a Tuesday-Friday block I'm trying out so I have Mondays with the kids. The clinic was busy. Summer brings a different rhythm — fewer respiratory infections, more cuts and scrapes and sunburns and ear infections from pool water.

The first cherry tomato turned orange Wednesday. I took a picture and texted it to Patrick because nobody else would care, and Patrick will pretend to.

Group Tuesday. We talked about summer. The pull of family vacations to the places we used to go. Diane's husband loved Maine. Lila's loved the Berkshires. Mine loved nothing more than three days in a rented Cape cottage with the kids and a dozen library books.

Meghan called at 11 Thursday. She said Brian's mother is coming to stay for a week. I said how long. She said a week, Katie. I said it's a week, Meg. She said a week is forever.

Sunday dinner at Ma's. Hamburgers on the grill. Dad burned mine on purpose because he knows I like the char.

Saturday pancakes. Burned the first one. Nora wanted chocolate chips and blueberries together. I let her. She ate three and gave the fourth to me, which is the most generous thing she has done all year.

Food of the week: my own zucchini fritters. I had two zucchini from the farmers' market and a half pack of feta. They came together and I am proud.

I said “fritters” all week but honestly the zucchini was calling for something more — something that would make two vegetables from a Saturday farmers’ market feel like a real dinner. This Italian Sausage Stuffed Zucchini is what I landed on, and the feta I had leftover went right in. Tired kids, a long four-day work week, and a garden that finally gave me something worth cooking: this is the recipe that matched the moment.

Italian Sausage Stuffed Zucchini

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 4

Ingredients

• 2 large zucchini, halved lengthwise
• 1/2 lb Italian sausage, casings removed
• 1/2 cup crumbled feta cheese
• 1/2 cup marinara sauce
• 1/4 cup diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat and prep. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease it with olive oil.
2. Hollow the zucchini. Use a spoon to scoop out the center of each zucchini half, leaving a 1/4-inch shell. Roughly chop the scooped flesh and set aside.
3. Cook the filling. Heat olive oil in a skillet over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds. Add the sausage and cook, breaking it apart, until browned, about 5–6 minutes. Stir in the reserved zucchini flesh and cook another 2 minutes. Season with oregano, salt, and pepper.
4. Add sauce and feta. Stir in the marinara sauce and crumbled feta. Remove from heat.
5. Fill and top. Arrange the zucchini shells on the prepared baking sheet. Spoon the sausage mixture evenly into each shell. Sprinkle shredded mozzarella over the top.
6. Bake. Bake for 20–25 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
7. Garnish and serve. Top with fresh parsley and serve warm.

Nutrition (per serving)

Calories: 310 | Protein: 17g | Fat: 22g | Carbs: 10g | Fiber: 2g | Sodium: 680mg