Save on Pinterest

Sausage-Stuffed Zucchini

Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.—Warren Knudtson, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4-5 servings

Ingredients

  • 4 medium zucchini (6 to 7 inches)
  • 1/2 pound bulk mild Italian sausage
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 cup fresh or frozen corn
  • 1 medium tomato, seeded and diced
  • 1 cup shredded cheddar cheese, divided

Directions

  • Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video