Sausage Stuffed Zucchini

How to make Sausage Stuffed Zucchini.

Ingredients: Serves 4

  • 4 medium zucchini
  • 1/2 pound Italian sausage, removed from casing
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • Small handful of freshly chopped Italian parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil, divided
  • 6 ounces parmesan cheese, shredded


  1. Pre-heat oven to 375 F.
  2. Slice the zucchini in half lengthwise.
  3. Use a metal spoon to scoop out the flesh of the zucchini, leaving a 1/4 inch shell.
  4. Set aside about a cup of the scooped out zucchini flesh.
  5. Heat a teaspoon of olive oil in a heavy skillet to medium-high.
  6. Add sausage and cook until sausage is browned and cooked through, about 8-10 minutes.
  7. Remove sausage from the pan with a slotted spoon and set aside on a paper towel lined plate to drain.
  8. Discard remaining grease from the pan.
  9. In the same pan, add remaining olive oil.
  10. Add onion and zucchini and cook for 5-7 minutes, until the onion becomes fragrant and begins to brown on the edges.
  11. Add garlic and tomatoes and cook for 2 more minutes.
  12. Remove from heat and let cool for a few minutes.
  13. Once vegetable mixture has cooled, add to a large mixing bowl along with sausage, oregano, parsley and cheese.
  14. Use a large metal spoon to scoop the filling into each zucchini half until all ingredients are used up.
  15. Place stuffed zucchini, skin side down, in a nonstick baking dish.
  16. Place dish in oven and carefully add about 1/4 inch water to the bottom of the pan.
  17. Cook for 45 minutes or until the zucchini is fork tender.
  18. Leave to cool down for a few minutes before serving.
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