Stuffed Zucchini

Stuffed Zucchini

341
LTHASKINS 1

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

1 h 10 m servings 878 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 58.4 g
  • 90%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 2118 mg
  • 85%

Based on a 2,000 calorie diet

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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

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

341
  1. 432 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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

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 lastni...

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 recip...

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 g...

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-cook...

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.

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

This was a good, basic recipe I used as a guide before tweaking to personalize to my tastes. First, after halving the zucchini I microwaved them for a few minutes to pre-cook them a bit. I bro...