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Saucy Stuffed Zucchini Recipe

Saucy Stuffed Zucchini Recipe photo by Taste of Home

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Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! —Barbara Edgington, Frankfort, Ohio

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Saucy Stuffed Zucchini Recipe

Prep: 30 min. Bake: 25 min.

Yield: 3-4 Servings

30 25 55

Ingredients

3 to 4 medium zucchini (1-3/4 to 2 pounds)
12 ounces Johnsonville® Ground Sausage, cooked and drained
1 can (8 ounces) tomato sauce
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 teaspoons Italian seasoning
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup grated Parmesan cheese, divided
1 teaspoon Dijon mustard

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside.
Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato sauce, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells.
In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.
Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 3-4 servings.

Nutritional Facts 1 serving (1 each) equals 346 calories, 23 g fat (11 g saturated fat), 67 mg cholesterol, 1,126 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Saucy Stuffed Zucchini in Country June/July 1995, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Saucy Stuffed Zucchini

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Reviewed on Jul. 30, 2012 by plorene

This is delicious. I aadded some dry bread crumbs to thicken it and I added some "Paula Deen's all purpurpose seasoning. It was perfect.

Reviewed on Nov. 09, 2011 by pschube

I skipped the third step for time reasons and just sprinkled with shredded cheese on top of each stuffed zucchini. Tasty!

Reviewed on Nov. 21, 2008 by sbuffman

I tried this one and even invited company for dinner. Was so glad I did! This was perfect, tasty and simple to make. I will make it again next summer when the zucchini comes in. Its a keeper!