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Saucy Stuffed Zucchini Recipe

Saucy Stuffed Zucchini Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 346 calories, 23g fat (11g saturated fat), 67mg cholesterol, 1126mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 19g protein

Reviews for Saucy Stuffed Zucchini

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Reviewed Jun. 25, 2016

"I thought it was fantastic"

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."

Reviewed Aug. 11, 2015

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

Reviewed Jun. 17, 2015

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

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."

Reviewed Sep. 1, 2014

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

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."

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."

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."

Reviewed Aug. 7, 2014

"Absolutely it s soooooo good

You must use this recipe as often as you can
We love it
5 star"

Reviewed Aug. 5, 2014

"Easy to make and good to eat!"

Reviewed Jul. 25, 2014

"I tried this recipe today, followed the recipe except, I used charizo pork sausage so left out the Italian seasoning. It was very good. Two of my grandsons didn't eat the 'green boat' so next time , I'm just going to peal the zucchini and chop it all up. I like the idea of putting it over rice because there was so much sauce so want to try that , too. Thanks for the recipe."

Reviewed Jul. 24, 2014

"I absolutely LOVED this recipe! I never had stuffed zucchini before so this was a very good experience and I will be making it again! I didn't have any tomato sauce on hand so I used crushed tomatoes instead and it worked out fine. I also used shredded mozzarella cheese instead of parm. cheese. I think that the white sauce is very versatile also!"

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."

Reviewed Jul. 30, 2012

"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."

Reviewed Nov. 9, 2011

"I skipped the third step for time reasons and just sprinkled with shredded cheese on top of each stuffed zucchini. Tasty!"

Reviewed Nov. 21, 2008

"I tried this one and even invited company for dinner. Was so glad I did! This was perfect, tasty and simple to make. I will make it again next summer when the zucchini comes in. Its a keeper!"

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Wine Pairings

Medium-Bodied Red Wine

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