Slow Cooker Stuffed Zucchini

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
Serving size has been adjusted!
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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  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

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

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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 ...

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.

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