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READY IN ABOUT 1¼ hrs

Stuffed Zucchini

Read Reviews (154)

"This is good served with French bread and a salad." — LTHASKINS

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced

1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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This recipe needs a lot of adjustments. In order for the zucchini boats not to be undercooked, (ie. crunchy) they should be baking in the oven while the stuffing is prepared. I half-cooked the sausage, if nothing else just to get it a little eaiser to mix with the rest of the ingredients. I used a hot italian sausage and it really added to the flavor. Decrease the amount of breadcrumbs by 1/2 I also reccomend adding roasted red peppers (chopped), fresh basil and sundried tomatoes (chopped) to the stuffing along with crushed red pepper flakes (about 1 tablespoon). Also make sure you use a good quality tomato sauce and lots of extra cheese. There is so much potential with this recipe you just have to make it your own.

—MyVintageMommy

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Most Helpful Critical Review

Aug 13, 2003

Need to state that the meat be browned prior to adding and need to give suggested size of zuchini to use.

—DZSMLM

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189 Ratings

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Mar 27, 2006

Awesome! This was met with mixed reviews from Sonny. Hubby and I couldn't get enough. This is very filling though. Made for dinner lastnight, this morning Sonny said "that was good dinner lastnight" We will make this again. Followed recipe exactly, browning sausage 1st. We used 3 zucchini about 5 inches in diameter and 9 inches long, filled our casserole dish completely. Thanks so much for this recipe.

—CODESBRIDE

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Aug 01, 2012

This is delish as written! Thanks LTHASKINS!! I don't know why people write things in their reviews that they can't possibly know if they don't make it as written. If they want to use this recipe as a base and come up with a new one, post it as a different recipe. You DO NOT need to brown the meat first and you should know not to use a very large zucchini and expect it to cook in 45 minutes without precooking it some. It was also delicious with regular sausage and good mozzarella! Everybody loved it.

—flaglady

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Aug 19, 2008

Yum! I made it pretty close to the original recipe (something unusual for me). The only thing I changed were I used bulk Italian sausage and added an egg to the mixture. Oh, and I upped the garlic (like triple or more) and added fresh basil to the sauce. My recommendations- Use whatever sausage you like to start with. Italian was great. My friend Becky used Mushroom and Asiago that she got from Trader Joes. I don't recommend Mozerella cheese. Though it tasted fine, it resembled plastic on top. My friend used jack cheese and it was great. I love the sauce. I want more of it (50-100 percent more. We served it with Pasta. My friend used brown Batsmati rice. I liked them both, but the rice was better to me. We just wanted more of that yummy sauce.

—PatiO

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Sep 01, 2004

Yummy! Even my kids loved it! I served this with garlic bread and pasta. I cooked the sausage mixture first and reduced the baking time to 30 minutes.

—Jill

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May 22, 2004

This is one of my husband's favorite recipes, and while we cook it mostly in the early summer months, he loves when I surprise him with it during the rest of the year also. I have never pre-cooked my meat, and it always turns out wonderful. Add a salad and some garlicy bread and it is more than a meal! Great Recipe!!!

—ANGIEGAIL

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Feb 03, 2009

this is sooo good as stated,but you can do any kind of grounded meat(lamb,turkey,beef and morningstar crumbles,i have tried them all)my daughter call then pizza boats.yummy

—Foodie Family

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Nutrition

Calories
889 kcal
44%

Carbohydrates
58.3 g
19%

Cholesterol
102 mg
34%

Fat
59.1 g
91%

Fiber
9.1 g
36%

Protein
30.1 g
60%

Sodium
2156 mg
86%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Zucchini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 889
Calories from Fat: 532

% Daily Value *
Total Fat 59.1g 91 %
Saturated Fat 21.9g 110 %
Cholesterol 102mg 34 %
Sodium 2156mg 86 %
Potassium 1395mg 39 %
Total Carbohydrates 58.3g 19 %
Dietary Fiber 9.1g 36 %
Protein 30.1g 60 %
** Sugars 24.2g
Vitamin A 56 %
Vitamin C 23 %
Calcium 49 %
Iron 46 %
Thiamin 102 %
Niacin 131 %
Vitamin B6 53 %
Magnesium 40 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.