Cheese and Sausage Stuffed Zucchini Recipe - Allrecipes.com
Cheese and Sausage Stuffed Zucchini Recipe
  • READY IN ABOUT hrs

Cheese and Sausage Stuffed Zucchini

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"A wonderful way to cook up zucchini!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish (size is dependent on the size of your zucchini).
  2. Place crumbled sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt and pepper.
  4. Slice the zucchini in half lengthwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer the sausage, tomatoes and cheese mixture in each half.
  5. Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2003

As the creator of this recipe I just can't stop changing things! The zucchini I use is about 12 inches long, the size makes a big difference on the amount of stuffing you have. I just started using Morningstar Farms Burger style Grillers Veggie Recipe Crumbles (in a bag)in place of the sausage. Excellant! Also, even easier to throw everyting in a bowl, mix it and then stuff the zucchini. I cut out most of the salt too. Just sprinkled Season All on the squash before adding stuffing. Hope you enjoy!

 
Most Helpful Critical Review
Aug 03, 2010

Nothing great. Microwazing the zucchini is unnecessary! I did and it started to make sounds so I started to turn the zucchini every 30 seconds and after being in the microwaze for 3 minutes it exploded!!! Yeah! What a mess!! And the secound zucchini ( the one that I did not precook) was not that great. My boyfriend didnt care for the zucchini part and hes the zucchini lover. Wont be making it again. sorry

 
Jan 18, 2005

Very tasty! I'm sure this is the best of the stuffed Zuc recipes on here. Instead of Colby, cottage, and italian cheeses, I used about 1.5 cups of mozza and 1.5 cups of cheddar, and a few tablespoons of parmesan. Turned out perfectly.

 
Oct 22, 2003

great taste. I modified it by slicing the zuchini and laying them in the bottom of a 13x9. Then layered the other ingredients on top. Could reduce the amount of sausage by half and not effect flavor.

 
Sep 07, 2010

I love stuffed zucchini recipes and this one looked really good and close to what I had on hand. That being said I changed it so much I'm not even sure it's the same recipe but it inspired me! Here's what I did and it was amazing: browned 1 lb sausage in a pan and set aside. Sauteed half a red onion with 2 tsp italian seasonings and a shake of garlic salt. When they were almost cooked I chopped up the inside of the zucchini that I scraped out and sauteed until soft. I added about a cup of precooked brown wild rice, the sausage and about 1/2 cup chopped fresh cherry toms and cooked until heated. I stirred in 1 cup shredded cheddar and filled the zucchini boats. Then I grated parmesan on top and baked. We had extra filling that I saved to use in omelets or something like that.

 
Aug 26, 2005

This was FANTASTIC!!! I varied it by cooking the onion with the sausage. Brought it to a party the 1st time I ever made it and everyone raved about it...then asked for the recipe!!!

 
Aug 02, 2004

we had a 21" zucchini that was 14" around and the stuffing was just the right. Had to use a huge roasting pan and cooked it about 5 min more. It was terriffic and a real keeper.

 
Jul 24, 2003

I followed the recipe precisely, with the exception of using shredded mozzarella in place of the italian blend cheese. It's a great combination of flavors with the zucchini. My husband's only criticism was, "too much italian spices". I agree - next time we'll cut that in half.

 

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Nutrition

  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 234 mg
  • 78%
  • Fat
  • 51 g
  • 79%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 37.6 g
  • 75%
  • Sodium
  • 1630 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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