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Sausage-Stuffed Zucchini Recipe

Read Reviews (4)
4.67 4
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Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.—Warren Knudtson, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4-5 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4-5 servings

Ingredients

  • 4 medium zucchini (6 to 7 inches)
  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 cup fresh or frozen corn
  • 1 medium tomato, seeded and diced
  • 1 cup (4 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 each) equals 201 calories, 13 g fat (7 g saturated fat), 42 mg cholesterol, 359 mg sodium, 11 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Yield: 4-5 servings.
Originally published as Sausage-Stuffed Zucchini in Taste of Home June/July 1993, p47

Nutritional Facts

1 serving (1 each) equals 201 calories, 13 g fat (7 g saturated fat), 42 mg cholesterol, 359 mg sodium, 11 g carbohydrate, 3 g fiber, 12 g protein.

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

Reviews for Sausage-Stuffed Zucchini(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 2, 2012

This was a great no-carb recipe.

I made a few changes:

no cheddar cheese. Instead, I used 1/4c parmesan cheese in the mix and a little on top when baking.

No corn (I don?t like corn cooked in my food).

I added 1/2c tomato sauce and instead of ditching the zucchini seeds and insides, I blended them up in the food processor and added them to the sausage mix.

My husband and I loved this. The kids: not so much.

MY REVIEW
Reviewed Aug. 7, 2011

Can't wait to make this dish again! Got rave reviews all around. The cheddar cheese is a nice touch.

MY REVIEW
Reviewed Mar. 13, 2008
thanks- looks yummy
MY REVIEW
Reviewed Mar. 13, 2008

What a fantastic dish! Everyone LOVED it... even my non veggie eating husband!

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