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Italian Sausage-Stuffed Zucchini

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
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    6 servings


  • 6 medium zucchini (about 8 ounces each)
  • 1 pound Italian turkey sausage links, casings removed
  • 2 medium tomatoes, seeded and chopped
  • 1 cup panko 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


  • 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 2 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.
Nutrition 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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  • Lynn
    Sep 15, 2020

    My fiance and I made this last night and we were both completely unimpressed. It had no flavor and even adding salt didn't help. If I ever make this again, I'll season the meat before cooking.

  • Maureen
    Sep 10, 2020

    We grow zucchini and tomatoes in our small garden. This is an excellent dish to use up the zucchini! My husband and I really like this dish.

  • Blake
    Jul 7, 2020

    Unfortunately, I had to use dried oregano and basil because I didn't have fresh. But everything else was delicious! I also substituted ground turkey (and added garlic, red pepper flakes, and extra seasonings) and it the whole family loved it!

  • tammycookblogsbooks
    Dec 29, 2019

    This recipe is delicious. I used ground pork sausage instead of turkey links. Also I subbed dried parsley to taste to replace the fresh parsley.

  • pajamaangel
    Oct 20, 2019

    No comment left

  • Mayukha
    Jul 2, 2019

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  • Paul
    Jul 16, 2018

    No comment left

  • Roxanna
    Apr 15, 2018


  • Alisa
    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.

  • Debbie
    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!