Saucy Stuffed Zucchini Recipe
- 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
- 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.
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
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I have made something similar. I actually did the final "baking" on the cooler side of the grill. add cheese only a few minutes before serving to melt it. It keeps the oven heat OUT of the kitchen
Love, love, love, this recipe
Yum! We loved this recipe. It is one of our new favorites. I will be making this again for sure! Love the creamy sauce on top. Went good over rice.
This was super easy to make. The sauce on top really made this a home run for us. The italian sausage vs. ground beef made this very tasty. I think next time I'll try it with ground turkey. This was the first time I've made anything where zucchini is the star. It was absolutely delicious.
I'm only giving this 4 stars because it took a lot of time and dirtied about ever pot in my kithen. I did make a couple of changes. I used a can of fire roasted tomatoes instead of the tomato sauce, but I should have drained them first. Mine was very juicy, to say the least. I used a really large zucchini so just nuked it as it wouldn't fit into a pan on top of my stove. It worked fine. I won't bother making the cheese sauce next time, but will just sprinkle lots of Italian cheese on top. I told mwh that it had better be really good because of all the prep, and he gave it a big plus. It was very good.