Italian Sausage-Stuffed Zucchini Recipe
Italian Sausage-Stuffed Zucchini Recipe photo by Taste of Home

Italian Sausage-Stuffed Zucchini Recipe

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I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish too. —Donna Marie Ryan, Topsfield, Massachusetts
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 6 medium zucchini (about 8 ounces each)
  • 1 pound Italian turkey sausage links, casings removed
  • 2 medium tomatoes, seeded and chopped
  • 1 cup panko (Japanese) bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

2 stuffed zucchini halves: 206 calories, 9g fat (3g saturated fat), 39mg cholesterol, 485mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 17g protein Diabetic Exchanges:1/2 starch, 2 lean meat 2 vegetabl

Directions

  1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
  2. In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
  3. Place in two ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Italian Sausage-Stuffed Zucchini in Simple & Delicious February/March 2014, p1-17

Medium-Bodied Red Wine

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


Reviews for Italian Sausage-Stuffed Zucchini

AVERAGE RATING
(7)
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5 Star
 (3)
4 Star
 (4)
3 Star
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MY REVIEW
Reviewed Jun. 16, 2016

"This was light and delicious! I will definitely make it again. I used sharp cheddar cheese on top because i had it on hand. I think it added a little extra flavor."

MY REVIEW
Reviewed Apr. 29, 2016

"I used spicy beef sausage and added two cloves of garlic- delicious."

MY REVIEW
Reviewed Oct. 21, 2015

"made this tonight and it was delicious! Very fast and easy as well so perfect for a weeknight meal after work. Instead of using turkey sausage, I used the hot and spicy ground pork by Johnsons. Adds a bit more flavor and kick. Paired it with a side of kale salad"

MY REVIEW
Reviewed Sep. 11, 2015

"I added onions and mushrooms. This worked really well with my very large zucchini. And everyone liked it. It was different."

MY REVIEW
Reviewed Aug. 16, 2015

"Sounds very tasty, but since it's baked 'covered'....does it come out somewhat soggy? I'd hate to use zucchini and turkey sausages, only to be disappointed in the final result."

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