Italian Sausage-Stuffed Zucchini Recipe

4.5 16 15
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 16 15
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
  • Additional minced fresh parsley, optional

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. If desired, sprinkle with additional minced parsley. 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.

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  • 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
  • Additional minced fresh parsley, optional
  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. If desired, sprinkle with additional minced parsley. 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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Roxanna User ID: 9183600 286693
Reviewed Apr. 15, 2018

"yummy"

MY REVIEW
Alisa User ID: 9446142 286107
Reviewed Apr. 4, 2018

"I made this recipe for my boyfriend and I, and we loved it. My boyfriend usually doesn't eat "healthy" things, but he really liked this one. It was more filling than it looks! The only downside was the sausage was a little overpowering and didn't get as much zucchini taste. I found some better quality zucchini that were larger so I could save more of the zucchini while still being able to fill with the sausage mix and it tasted better."

MY REVIEW
Debbie User ID: 9427509 284691
Reviewed Mar. 6, 2018

"I made this recipe last night, and it was delicious! I used a small melon scooper to remove the pulp which worked out great. And, there's so much moisture in the pulp that it made sense to cook it with the sausage and then drain. This recipe is a keeper!"

MY REVIEW
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."

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