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Slow Cooker Stuffed Zucchini

mpenn

"After searching the internet for for a stuffed zucchini recipe made in a slow cooker, I wasn't too successful, so I decided to try my hand at it. My husband and I loved this recipe and I hope you do too! I served it with herbed pasta and apple sauce. Enjoy!"
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Ingredients

6 h 55 m servings 654 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 51.6 g
  • 79%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1658 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
  2. Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
  3. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
  4. Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

I had a huge fat zuchinni purchased from our local farmers market that worked fabulous for this recipe. I made the meat sauce the night before. Stuffed the zuchinni, put a little layer of meat ...

Most helpful critical review

Slow Cooker Stuffed Zucchini Haiku: "The timing's way off! Would've been a 5-star meal, but most of it charred." So I followed this recipe exactly, but was skittish of 6 hrs. on high, so I went ...

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Least positive
Newest

Slow Cooker Stuffed Zucchini Haiku: "The timing's way off! Would've been a 5-star meal, but most of it charred." So I followed this recipe exactly, but was skittish of 6 hrs. on high, so I went ...

I had a huge fat zuchinni purchased from our local farmers market that worked fabulous for this recipe. I made the meat sauce the night before. Stuffed the zuchinni, put a little layer of meat ...

I was looking for this recipe for a hot day and some farmers market zucchini- lucky me to find this! I hollowed the zucchini and stuffed it with cooked hot turkey italian sausage and pizza sauc...

The only thing we did differently was that we cooked it in the oven at 375 for 20 minutes, topped with mozzarella cheese then baked for an additional 5 minutes.

Per other recommendations, I added some of the sauce to the bottom of the crock pot and cooked on low for 5 hours. It came out perfectly. My husband and I loved it so much, we fixed it for out...

This was very good, everyone in my family loved it. I doubled the sausage amount and had to use two crockpots. Also, I had yellow squash so I used that instead, and I put the crockpots on low.