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

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


  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Italian sausage, cooked and drained
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1-1/2 teaspoons Italian seasoning
  • 1 can (8 ounces) tomato sauce
  • 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 each: 346 calories, 23g fat (11g saturated fat), 67mg cholesterol, 1126mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 19g protein.


  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, 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

Medium-Bodied Red Wine

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

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[email protected] User ID: 2350474 264341
Reviewed Apr. 5, 2017

"I first made this for a church potluck dinner last year and it was a complete success! I have made it a number of times since then and it is consistently good!"

lpugh9 User ID: 5334512 252824
Reviewed Aug. 17, 2016

"Very good. I will make this again."

Tmcassady User ID: 7929577 249776
Reviewed Jun. 25, 2016

"I thought it was fantastic"

MurphyNJ User ID: 7103738 238262
Reviewed Nov. 28, 2015

"Delicious was to serve zucchini. I seemed to have a bit more sauce than needed so added some cookies pasta to the finished casserole."

itslinda User ID: 5996311 231071
Reviewed Aug. 11, 2015

"I have a you eat the skins? Thank you"

catweber User ID: 5083070 228097
Reviewed Jun. 17, 2015

"Wow, really yummy! we will make again and again as our zuchinni comes in!"

leilei12 User ID: 7997900 4764
Reviewed Sep. 30, 2014

"This was delicious. I used lean ground beef in place of sausage. I also will just boil the zucchini for only 1 1/2 minutes.To make sure they don't fall apart. Other than that it was great."

wolfmama4 User ID: 6400442 21755
Reviewed Sep. 1, 2014

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

danielleylee User ID: 4484886 21754
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."

Kmj1605 User ID: 7759503 11432
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."

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