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Saucy Stuffed Zucchini

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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    3-4 servings

Ingredients

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

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside.
  • Chop zucchini pulp. Place pulp in a saucepan; add the 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; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.
  • Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts
Nutrition Facts: 1 stuffed zucchini boat equals 346 calories, 23 g fat (11 g saturated fat), 67 mg cholesterol, 1,126 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.

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Reviews

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Average Rating:
  • Paulina
    May 30, 2019

    Excellent al all by itself as a meal. I used quinoa flower with half of the milk, and 10 oz of sausage instead of 12. It is amazing.

  • goldenbird
    Dec 14, 2017

    We thought this recipe was ok... maybe I should of used the hot italian sausage... it needed something.. we thought it was kind of bland.

  • amk4985
    Sep 11, 2017

    This is a great recipe! my family loved it!

  • mikelssword
    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!

  • lpugh9
    Aug 17, 2016

    Very good. I will make this again.

  • Tmcassady
    Jun 25, 2016

    I thought it was fantastic

  • MurphyNJ
    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.

  • itslinda
    Aug 11, 2015

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

  • catweber
    Jun 17, 2015

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

  • leilei12
    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.