Reviewed: Aug. 23, 2009

I have made this twice now. Both times I used large zucchini from the garden. I used Italian sausage (once spicy, the other added hot pepper) and browned it with onion and garlic. The second time I went ahead and browned the seeds. I scooped the zucchini 'boats' really thin for quicker cooking. Baked for about 30 min. I also added a little water in the bottom of the dish before baking. The first time I forgot to put the cheese on the top and it was still delicious. Makes great leftovers as well! Thanks for the great recipe!

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kerias2

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Reviewed: Aug. 18, 2009

My family loves this recipe. I missed one thing in the recipe and that was to add the seeds into the pork mixture. I will try to do that next time but without the seeds it was still great. It is importatnt to cook covered (I made that mistake once also). LOVE IT...Thank you!!

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JGibson

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Reviewed: Aug. 12, 2009

When I made these I mistakenly added the sauce INTO the stuffing mixture, so I then opened another jar for putting on top. I'm also not a big fan of pork sausage, so I mixed 1/2 sausage and 1/2 turkey. I don't think these changes were big ones, and I was satisfied but not crazy about the results. I served the leftovers tonight, still had one left after we ate. I'll probably look for another stuffed zucchini recipe.

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Aug. 12, 2009

I made this for my family last week, and everybody RAVED!!! Totally the best! Now I don't have to worry about what to do with all the zucchini my daughter is growing in her garden!!!

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Monica Marckioni

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Reviewed: Aug. 11, 2009

Delicious! Left out the sausage.

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Jill B.

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Reviewed: Aug. 10, 2009

REALLY REALLY GOOD! I did not pre-cook the ground pork, just left it in the oven a little longer. My boyfriend raved about it, I had seconds and I'm really glad there'll be leftovers tomorrow! Great way to use up all that extra zucchini.

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JVDdchef

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 8, 2009

This was yummy! I partially cooked the sausage and pre-baked the zucchini for about 10 minutes. After the 45 minutes in the oven, I sprinkled shredded sharp cheddar cheese, I didn't have any mozzarella. It was fantastic. the zucchini was al dente, just the way we like it!

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majykman

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Reviewed: Jul. 10, 2009

Used this recipe for inspiration and didn't follow it to a T, but hope to eventually. Using 1 zucchini and spaghetti sauce leftovers and cheese, this turned out pretty good. ;)

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Abbey

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: May 22, 2009

This is really,really good. Only thing is like others,do not put so much of the sauce on,I put all but a fourth on the zucchini's and that was to much.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Feb. 2, 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

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Dec. 28, 2008

this was ok, didnt have much flavor although i added some spices. Was cooked is 40min. I will try once more.

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justicesamsin

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Reviewed: Sep. 26, 2008

Love this! I cooked the zucchini a few minutes in the oven first. Then stuffed with meat mixture. 1 lb pork sausage, 1 egg, bread crumbs, seasonings...didnt cook sausage first. Put sliced fresh tomatoes on top of sausage mixture. Baked for about 45 mins covered, add cheddar cheese cooked until melted. Super good. will make again next year when have fresh zucchini.

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dianneher

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Reviewed: Sep. 11, 2008

This was ok. I think I'll look for other recipes though, I found it hard to adjust for the amount of zucchini as I was working with a very large zucchini and had way too much filling. I never use canned spaghetti sauce, so I want to find something that uses more from scratch ingredients.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 10, 2008

Wow, this stuffing is sooo delicious! I took 4 pieces of oldfashioned bread instead of the breadcrumbs and 7oz of tomato sauce. And lots of garlic! Yummi, yummi!

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High_Noon

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Reviewed: Sep. 5, 2008

I just made this and it was delicious. I read the other reviews before I started, which is always helpful.Because I don't eat meat, I sauteed some carrots(sliced thinly) and purple cabbage in olive oil with onions and garlic. I steamed broccoli and cauliflower, and added all to the zucchini seeds,etc. It really made a lot, and the one reviewer who loved the sauce was right-great flavor. I like the basics of a recipie where you can tweak it to your liking w/out changing the basic greatness of it.

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Keever

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Reviewed: Aug. 22, 2008

Made this last night, I added some chopped onions,extra garlic, italian seasoning and fresh basil. I always use turkey sasuage,but made it like the recipe. My family loved it will make again and again.

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Eileen H

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Reviewed: 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.

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PatiO

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2008

Really good - I used seasoned canned crushed tomatoes in puree for the sauce, and also made turkey "bulk sausage" by seasoning ground turkey with fennel seed, garlic, red pepper flakes, poultry seasoning, thyme, sage...whatever else I could think of to make it sausage-like. I did add some of the crushed tomatoes and a splash of chicken stock to the meat mixture, and reduced the baking time to a total of 35 minutes so my zucchini would still be somewhat crisp tender. Very tasty!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jul. 22, 2008

This recipe was great and very easy as I had all ingredients on hand. As I only eat poultry for meat, I used sweet italian chicken sausage, which I (like others) browned first with garlic and onions. I also filled out the meat mixture with finely chopped mini portabello mushrooms and spiced it up with italian seasonings (basil, oregano, parsley, garlic powder). I added sauce to the meat mixture, as someone suggested, but that made it soggy. I might've added too much. My husband thought it was great as it was. All in all, five stars as its a wonderful basic meal.

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ECUADORITA

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

DELISH! :) We had this with spaghetti and a green salad and it went really well with it. DON'T FORGET TO BROWN THE SAUSAGE-I did, so I microwaved them for 3 mins to make sure that the sausage was cooked well! Will make this again, even my 3-year old niece who is super picky ate this! :)

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