Olivia's Organics

Stuffed Eggplant and Zucchini

A healthy, hearty dish that can be served solo or as a side!

Yield: 4 Side Servings or 2 Main Servings


Preheat oven to 350° F.

Cut eggplant and zucchini in half lengthwise. Using a spoon, scoop out the center of all 4 halves, leaving a ½” rim on all sides so the shells maintain their shape and can hold the filling. Chop the removed parts into small pieces.

In a large sauté pan, add the onion and sauté for 5 minutes. Add the garlic and sausage, breaking up the sausage into small pieces. Season with salt and pepper. Once the sausage starts to brown, add in the chopped eggplant and zucchini and continue cooking until softened. Stir in spinach and red pepper flakes and cook until wilted.

Place the eggplant and zucchini shells in a buttered or oiled baking dish. Fill each evenly with stuffing mixture. Top with grated cheese and a drizzle of olive oil. Bake for approximately 40 minutes.