Reviewed: Jul. 5, 2008

This is an excellent recipe! I followed the advice of browning the meat before cooking and the dish turned out great. We let some of our zucchini get too big before we picked it out of the garden. This is an excellent way to prepare large zucchini.

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Megan McKinzie

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Reviewed: Jun. 9, 2008

I tried to make this with round zucchini (looks prettier) and it turned out fine, but needed a few adjustments, notably in the cooking time (add a few minutes, depending on your oven). I would also suggest adding the tomato sauce to the meat before stuffing the zucchini. Otherwise, it works just as well as with regular, long zucchini!

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Landis

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

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Reviewed: Dec. 14, 2007

This was really good. I'm not good with measuring and I was only making for two of us so I only used 1/2 lb spicy ground sausage, 2 small zuch. & just threw the ingredients together. I took the advice of other reviewers and added 2 finely chopped mushrooms and about 1/2 chopped tomato. I mixed in garlic powder and onion powder bc i was afraid that there might be too much mixture to fit real stuff. It fit just perfectly! I only had tomato sauce so I used a half can and spooned over each one, topping with parm as directed. I also browned the sausage before mixing. We each had one with a salad and quick toasted garlic bread. Had two leftover- boyfriend loved it, and wanted to eat the others for breakfast! Oh I also put a few sprinkles of red pepper flakes in the mix bc we like things spicy. I never would have thought of sausage and zucchini together, it paired well. It's a keeper-thank you for the idea!

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Oct. 14, 2007

Really the best recipe I've tried in 2 wks. We only had 24 oz pasta sauce and it was plenty. Used spicy sausage.

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teri

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Reviewed: Oct. 10, 2007

This dish is excellent. I browned italian sausage with some mushrooms and onions and used regular store-size zucchini - no need to prebake! These are a definite keeper.

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 9, 2007

These were pretty good, and I liked how simple they were to make. Make sure you buy a good quality sausage though, cause I used a store brand mild Italian sausage and I do think that effected the flavor. I served this with a vegetable rice pilaf, and will definitely be making this meal again sometime.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 12, 2007

We really liked this for dinner tonight. I did as another reviewer suggested and put the zucchini in the oven while I was prepping the sausage, just to give them a head start. I did not cook my sausage, and it was just fine. Even my 4 year old loved this! Thanks for a great recipe!

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mom2mags

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Reviewed: Jul. 24, 2007

Thank you! I had a very similar recipe in a book at my Mom's house (far away) and I am so glad you put it up on this site! I was just looking for a way to use my zucchini and stumbled on this; I have to say thanks for posting! MMM can't wait to make it again!

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BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 12, 2007

Great recipe!!! I did not have to alter much at all. I took the sausage out of the casings and mixed it (raw) with the rest and added just a little extra virgin olive oil. I had some HUGE zucchini from my garden so I only had to use 2. It was delicious! My family and I really enjoyed it!

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Apollari

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 22, 2007

yum! i used some left over velveeta cheese and i also sauteed some onions and the garlic in the sausage drippings. it did make sooo much filling, so i had an eggplant that i stuffed as well. these were really really great. i liked the zucchini better, especially the next day! delicious!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Oct. 30, 2006

Good stuff. I used spicy Jimmy Dean sausage - which does NOT need to be browned first - and added a little garlic powder and black pepper. I used regular little zucchinis and found they were cooked perfectly after 40 mins. We had it with angel hair pasta. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 5, 2006

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.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 2, 2006

This is pretty strange. Didn't think much of it. Sorry :(

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 29, 2006

Very good. Husband and I really enjoyed this dinner. I served it with a ceaser salad and cheesey garlic bread. Very filling dinner. I only used 2 zucchini instead of the recommended 3.

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EChambers

Cooking Level: Intermediate

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Reviewed: 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.

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CODESBRIDE

Cooking Level: Expert

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Reviewed: Feb. 13, 2006

This was only okay. It was good, but not THAT good, and I probibly wont make it again.

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4Barnums

Living In: Germantown, Maryland, USA

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Reviewed: May 24, 2005

This is good and easy. Even my children liked it! I browned the sausage first and used leftover rice instead of bread crumbs. I plan to try yellow squash and other veg. to see what else my kids will eat! Thanks for this recipe.

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LEAH B STEWART

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Reviewed: Sep. 1, 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.

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Jill

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Reviewed: 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!!!

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ANGIEGAIL

Cooking Level: Intermediate

Home Town: Livingston, Texas, USA

Living In: Brookeland, Texas, USA

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Reviewed: Jul. 7, 2003

This wass a great meal. Very simple to make and filled everyones belly. Will definatly make again. It fits perfectly for a low carb diet.

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KIKGIRLPUFF

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