Zucchini becomes so plentiful this time of year and it can make such a delicious base for a meal! This baked zucchini Parmesan recipe comes together quickly and is so good. Plus you can make it vegetarian or vegan!

For the vegetarian/vegan option choose a vegan sausage like Wegman’s Don’t Be Piggy Sausage Style crumbles, available in the freezer section and your favorite vegan cheese substitute like Daiya Mozzarella Cheese substitute.

Baked Zucchini Parmesan - Image Source: Getty Images

Baked Parmesan Zucchini

Serves 4

Ingredients:
4 medium zucchini
½ cup chopped sweet onion (1 small onion)
13 ounces vegan sausage crumbles or 1 pound of Italian Sausage*
1 teaspoon garlic powder
1 cup pasta sauce
1 cup shredded mozzarella

*If using Italian Sausage, buy crumbled sausage or remove sausage from the casing

Directions:

Preheat the oven to 400 degrees F and prepare a 9” x 13” baking dish with non-stick cooking spray.
Slice each zucchini in half lengthwise then using a spoon scoop out the center of the zucchini, reserve the scooped part of the vegetable.* Leave about ¼-inch in thickness, this will form a zucchini ‘boat’.
*An ice cream scoop or spoon works well to scoop the zucchini!
Chop the reserved zucchini into bite-size pieces.
In a skillet combine the onion and sausage crumbles, cook until the sausage is cooked throughout and the onions are tender. Then add the garlic powder and pasta sauce. Cook for 3 – 5 minutes to heat the pasta sauce.
Fill each zucchini with the sausage mixture and then top each with shredded mozzarella cheese. Bake for 30 – 35 minutes.

Nutrition Facts (per serving): 245 calories, 10 grams fat, 4 grams saturated fat, 0 grams trans fat, 20 milligrams cholesterol, 850 milligrams sodium, 22 grams carbohydrate, 4 grams fiber, 11 grams sugar, 19 grams protein