Back to Saucy Stuffed Zucchini

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Saucy Stuffed Zucchini Recipe

Saucy Stuffed Zucchini Recipe

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. YIELD:3-4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Saucy Stuffed Zucchini

Sort By :

Average Rating
MY REVIEW
goldenbird
Reviewed 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."

MY REVIEW
amk4985
Reviewed Sep. 11, 2017

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

MY REVIEW
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
Reviewed Aug. 17, 2016

"Very good. I will make this again."

MY REVIEW
Tmcassady
Reviewed Jun. 25, 2016

"I thought it was fantastic"

MY REVIEW
MurphyNJ
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
Reviewed Aug. 11, 2015

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

MY REVIEW
catweber
Reviewed Jun. 17, 2015

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

MY REVIEW
leilei12
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
Reviewed Sep. 1, 2014

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

Loading Image