Italian Sausage-Stuffed Zucchini Recipe

4.5 13 12
Italian Sausage-Stuffed Zucchini Recipe
Italian Sausage-Stuffed Zucchini Recipe photo by Taste of Home
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Italian Sausage-Stuffed Zucchini Recipe

Read Reviews
4.5 13 12
Publisher Photo
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

Ingredients

  • 6 medium zucchini (about 8 ounces each)
  • 1 pound Italian turkey sausage links, casings removed
  • 2 medium tomatoes, seeded and chopped
  • 1 cup panko (Japanese) bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
Place in two ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Italian Sausage-Stuffed Zucchini in Simple & Delicious February/March 2014, p1-17

Nutritional Facts

2 stuffed zucchini halves: 206 calories, 9g fat (3g saturated fat), 39mg cholesterol, 485mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.

  • 6 medium zucchini (about 8 ounces each)
  • 1 pound Italian turkey sausage links, casings removed
  • 2 medium tomatoes, seeded and chopped
  • 1 cup panko (Japanese) bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
  2. In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
  3. Place in two ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Italian Sausage-Stuffed Zucchini in Simple & Delicious February/March 2014, p1-17

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Reviews forItalian Sausage-Stuffed Zucchini

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amk4985 User ID: 5118881 272926
Reviewed Sep. 11, 2017

"Delicious!"

MY REVIEW
BudgyS User ID: 5976032 272491
Reviewed Aug. 31, 2017

"I haven't made this recipe, but it's so close to one that I LOVE I gave it 5 stars. I wanted to add : cut the zucchini in half and microwave, THEN remove the pulp. I also brown the sausage, drain, and then add the seasonings (including some onion.) If doing meatless, saute some portobella mushrooms ."

MY REVIEW
glendann1 User ID: 7056434 271569
Reviewed Aug. 9, 2017

"Delicious! It was one of those nights where I needed to be creative with what's in the frig. I found cooked, crumbled sausage and I had a big zucchini from the garden and found this recipe & turned out great!"

MY REVIEW
RobynBeck66 User ID: 7659181 270267
Reviewed Aug. 2, 2017

"This was the bomb-diggity! I used ground beef with a teaspoon of "Italian sausage seasoning", canned petite diced tomatoes (my garden tomatoes are still green) and regular bread crumbs (with some melted butter) because I didn't have panko. I added a bit of onion, as well. I added the cheese to the meat mixture and mixed the Parmesan with the bread crumbs before sprinkling on top. Just yummy!"

MY REVIEW
ann682 User ID: 1292496 270215
Reviewed Jul. 31, 2017

"Looks yummy"

MY REVIEW
schamberlain User ID: 8299832 252153
Reviewed Aug. 3, 2016

"We thought these had really good flavor but rather dry. We added a little marinara on top and it was wonderful"

MY REVIEW
mport001 User ID: 4326837 249493
Reviewed Jun. 16, 2016

"This was light and delicious! I will definitely make it again. I used sharp cheddar cheese on top because i had it on hand. I think it added a little extra flavor."

MY REVIEW
Anne Oakes User ID: 2374099 247642
Reviewed Apr. 29, 2016

"I used spicy beef sausage and added two cloves of garlic- delicious."

MY REVIEW
rcktgirl User ID: 8450085 235395
Reviewed Oct. 21, 2015

"made this tonight and it was delicious! Very fast and easy as well so perfect for a weeknight meal after work. Instead of using turkey sausage, I used the hot and spicy ground pork by Johnsons. Adds a bit more flavor and kick. Paired it with a side of kale salad"

MY REVIEW
xlsalbums User ID: 5254917 232676
Reviewed Sep. 11, 2015

"I added onions and mushrooms. This worked really well with my very large zucchini. And everyone liked it. It was different."

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