Saucy Stuffed Zucchini Recipe
Saucy Stuffed Zucchini Recipe photo by Taste of Home

Saucy Stuffed Zucchini Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 3-4 servings

Ingredients

  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 3-4 servings.
Originally published as Saucy Stuffed Zucchini in Country June/July 1995, p49

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.

Medium-Bodied Red Wine

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

Reviews for Saucy Stuffed Zucchini

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 1, 2014

My family loved this!!! I skipped the cooking of the shells first though. We like are vegees firm.

MY REVIEW
Reviewed Aug. 24, 2014

I cut this recipe in half. We made for dinner tonight. This is a perfect way to use up some of the excess zucchini we have in the garden!!! Be careful the zucchini holds the heat very well and you can easily burn your mouth. Very easy to make! I also added some homegrown fresh garlic which also added some great flavor.

MY REVIEW
Reviewed Aug. 11, 2014

Precook end the zucchini as directed but it was still too watery. We liked the filling so we dumped the zucchini and served it over noodles.

MY REVIEW
Reviewed Aug. 11, 2014

This is amazing! I used regular bulk sausage from the local meat market and it still was excellent. Made enough for dinner and froze the rest for later. Will make again.

MY REVIEW
Reviewed Aug. 7, 2014

Absolutely it s soooooo good

You must use this recipe as often as you can

We love it

5 star

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