Slow Cooker Stuffed Zucchini Recipe - Allrecipes.com
Slow Cooker Stuffed Zucchini Recipe
  • READY IN ABOUT 7 hrs

Slow Cooker Stuffed Zucchini

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs 25 mins
  • READY IN

    6 hrs 55 mins

Directions

  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.
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Reviews More Reviews

Sep 25, 2012

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 w/ the low setting - it smelled amazing most of the day and at around the 5 hr. mark, took on a burning-pizza-aroma. Ugh! The zucchini was burnt in most places to the bottom of the crockpot, and spots of the sausage on top were crunchified. Funny thing is though, it tasted really awesome, but just shouldn't have been in nearly that long. My husband said the picture that I took of it looked like doodie, but I had to post it anyway (the 1 of the 4 zucchini boats that I was able to yank out w/o losing burny bits at the bottom.) I'll gladly make it again, but probably opt to stick it in the oven instead.

 

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Nutrition

  • Calories
  • 654 kcal
  • 33%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 51.6 g
  • 79%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1658 mg
  • 66%

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

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