Italian Stuffed Zucchini with Herb "Sausage" and Basil Crema

Italian Stuffed Zucchini

with Herb "Sausage" and Basil Crema


In tonight’s meal, you’ll stuff tender zucchini boats with vegan Italian sausage. Packed with flavor from fennel seeds, sweet red peppers, and fresh garlic, the sausage will wow your taste buds. A basil crema will create a light foundation when you plate the boats—we encourage you to dip every bite into this herbaceous sauce.

2 2
35 min


  1. 2 zucchini
  2. ¼ cup vegan sour cream
  3. Fresh basil
  4. 2 cloves garlic
  5. 1 shallot
  6. 1 tomato
  7. 2 vegan Italian sausage
  8. 1 tsp dried oregano
  9. 2 tsp red chile flakes
  10. ¼ cup panko breadcrumbs
  11. 6 oz kale
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
Allergens: soy, wheat


  • Large nonstick skillet
  • Baking sheet


Roast the zucchini

Preheat the oven to 425°F. Halve the zucchinis lengthwise. Using a spoon, scoop the seeds out to form “boats.” Place cut side down on a baking sheet and coat with 2 tsp olive oil and a pinch of salt and pepper. Roast the zucchini until just tender, about 10 to 14 minutes.

Prepare the crema

Add half the sour cream (reserving the other half for the Crispy Black Bean Tacos) to a medium bowl. Pick the basil leaves and roughly chop. Add just half the chopped basil, a pinch of salt, and 1 tbsp olive oil to the bowl. Stir the basil crema just 2 to 3 times—the oil shouldn’t mix in completely.

Prepare the stuffing

Peel and mince the shallot. Peel and mince 2 cloves garlic. Chop the tomato. Remove the casing from the Italian sausage. Crumble the sausage with your hands.

Cook the stuffing

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the crumbled sausage and cook, tossing occasionally, until crispy and well-browned, about 5 to 7 minutes. Add the minced shallot, minced garlic, dried oregano, and as many of the red chile flakes as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the chopped tomato and cook until hot, about 1 minute more.

Stuff the zucchini

Add the panko breadcrumbs and remaining basil to the skillet and season well with salt and pepper. Flip the zucchini on the baking sheet. Using your hands, loosely “stuff” them with the sausage stuffing. Place in the oven to bake until lightly browned on top, about 5 to 7 minutes.


Destem the kale and roughly chop the leaves. Return the large skillet to medium-high heat with 1 tsp olive oil. Once hot, add the chopped kale and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes. Spread the basil crema onto the bottom of large plates. Top with sautéed kale and Italian stuffed zucchini.