Saucy Stuffed Zucchini Recipe

5 24 27
Saucy Stuffed Zucchini Recipe
Saucy Stuffed Zucchini Recipe photo by Taste of Home
Publisher Photo

Saucy Stuffed Zucchini Recipe

Read Reviews
5 24 27
Publisher Photo
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
MAKES:
3-4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Italian sausage, browned 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 or margarine
  • 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

Directions

Drop whole zucchini into boiling water; boil for 5 minutes. Drain. Rinse under cold water; cool. Cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Place pulp in a saucepan; add 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. In a saucepan, melt butter; add flour and salt. Stir until smooth paste forms. Gradually add milk; bring to a boil, stirring constantly. Boil 2 minutes. Remove from the heat. Add 1/4 cup of Parmesan cheese and the mustard; mix well. Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 3-4 servings.
Originally published as Saucy Stuffed Zucchini in Country June/July 1995, p49

Nutritional Facts

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

  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Italian sausage, browned 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 or margarine
  • 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. Drop whole zucchini into boiling water; boil for 5 minutes. Drain. Rinse under cold water; cool. Cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Place pulp in a saucepan; add 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. In a saucepan, melt butter; add flour and salt. Stir until smooth paste forms. Gradually add milk; bring to a boil, stirring constantly. Boil 2 minutes. Remove from the heat. Add 1/4 cup of Parmesan cheese and the mustard; mix well. Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 3-4 servings.
Originally published as Saucy Stuffed Zucchini in Country June/July 1995, p49

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Reviews forSaucy Stuffed Zucchini

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amk4985 User ID: 5118881 272925
Reviewed Sep. 11, 2017

"This is a great recipe! my family loved it!"

MY REVIEW
[email protected] User ID: 2350474 264341
Reviewed Apr. 5, 2017

"I first made this for a church potluck dinner last year and it was a complete success! I have made it a number of times since then and it is consistently good!"

MY REVIEW
lpugh9 User ID: 5334512 252824
Reviewed Aug. 17, 2016

"Very good. I will make this again."

MY REVIEW
Tmcassady User ID: 7929577 249776
Reviewed Jun. 25, 2016

"I thought it was fantastic"

MY REVIEW
MurphyNJ User ID: 7103738 238262
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."

MY REVIEW
itslinda User ID: 5996311 231071
Reviewed Aug. 11, 2015

"I have a question..do you eat the skins? Thank you"

MY REVIEW
catweber User ID: 5083070 228097
Reviewed Jun. 17, 2015

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

MY REVIEW
leilei12 User ID: 7997900 4764
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."

MY REVIEW
wolfmama4 User ID: 6400442 21755
Reviewed Sep. 1, 2014

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

MY REVIEW
danielleylee User ID: 4484886 21754
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."

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