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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Saucy Stuffed Zucchini(6)
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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.
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.
I skipped the third step for time reasons and just sprinkled with shredded cheese on top of each stuffed zucchini. Tasty!