Zucchini stuffed with cheese, tomato sauce, and sausage stuffing. For a full summer supper, serve with French bread and a salad.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 stuffed zucchini halves |
Ingredients
- 3 medium zucchini
- 1 pound pork sausage
- 1 cup dry bread crumbs
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 (32 ounce) jar spaghetti sauce
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.
- Stuff squash with sausage mixture and arrange in a 9×13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.
- Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.
Reviews
I thought this was great! I cooked it as is, but less sauce, and was excited about how it turned out. Saving this recipe so I can use it again. Only concern was the amount of water in the bottom of the pan from the zucchini
One of my favorites when zuchinni is in season.
The recipe was great. I’m a horrible cook and it was simple and easy to make. My wife ( who is an amazing cook) offered some suggested to change the recipe just a bit. After the zucchini was cored we patted them dry with a paper towel and left open to air to dry to absorb the excess water. We did the same with the chooped insides of the zucchini. We bowned the Italian sausage, adding red onion and the garlic prior to stuffing the zucchini. Baked for about 45 mins uncovered then added the sauce and cheese baked. When the cheese was nice and melted we added a little more sauce, some left over stuffing and the rest of the cheese. We cooked it in the broiler to get a crunch. The zucchini was not soggy, and had a slight crunch to it which made it refreshing. I’m super excited it came out great and I will make it for us again.
Didn’t care for it all. I used rather large zucchini so that might be the issue. I ended up throwing it away and having a bowl of cereal. Next time I’m gonna brown the sausage 1st and use medium size squash.
I used medium yellow zucchinis. Really watery and the skin was tough. Won’t use again.
This was good
OK my 1st time doing it this way and I have to be honest it is awesome thank you
The taste was amazing and it was very easy to prepare. I used a homemade marinara instead of jarred sauce. The only thing I will try next time is to add the sauce after the sausage and zucchini are cooked. I will drain all the water from the cooked zucchini, and then add the sauce and cheese
Easy and delicious. I added some finely chopped onion, Italian seasoning and extra cheese. Cheers!
This is always popular with my family and anyone else who happens to show up! I usually make a double recipe and use 1 lb. pork sausage and 1 lb. Italian sausage. I also add about a half cup of yellow onions, diced, to sausage mixture.
I did not use breadcrumbs but did use fresh broccoli, peppers, frozen peas. The Zucchini was very large and should have tried to find a smaller one. As the protein I used a small amount of sweet Italian sausage and chicken breast. We will have it again.
I found this very delicious, hubby did not care for it but he is not a big fan of zucchini. I did not use breadcrumbs as I am diabetic. I assembled them as stated but baked them uncovered to cut down on the liquid. I also drained off some of the liquid before adding the sauce at the end. Easy, few ingredients and great taste-thanks!
My husband loved it!
I usually like stuffed zucchini, I’ve made it before with a meal delivery service so I expected to like this but found it underwhelming. We used ground beef because I had some I needed to use- I felt there was too much meat and the meat took on a weird texture, likely due to the amount of bread crumbs. Also felt the recipe lacked flavor, I was surprised salt or other spices were not part of the ingredients. If I were to remake I would use half the meat and add plenty of seasoning to it, possibly omit the breadcrumbs entirely, and cook a little longer as our zucchini ended up needing more time.
Easy and very tasty.
Very tasty. The zucchini boats do soften quite a bit from the hour long oven cook. We may try browning the sausage first next time and cutting the oven time down considerably to see if the boats retain a firmer texture. I think adding some chopped mushrooms might be good too.
This is one of our favorites! It’s also a great way to use the giant zucchini that was hiding in the garden. :-). I add some onion and Italian seasonings. So good.
Didn’t have ground pork so I used ground turkey. Everyone seemed to liked it, I will make again
It was yummy! Came out just the way it should have. I used a larger zucchini than called for . It just took a little longer to cook!
I used mild Italian sausage and a tomato and basil sauce. Definately a keeper.
Made this as written and it was a winner. A week later, I found myself with some extra Mexican Chorizo and made it again. Wonderful!