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

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 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.


  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.

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Reviewed Jul. 22, 2014

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

Reviewed Jul. 19, 2014

Love, love, love, this recipe

Reviewed Sep. 7, 2013

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.

Reviewed Sep. 3, 2013

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.

Reviewed Aug. 30, 2013

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.

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