Sausage-Stuffed Zucchini

My family loves zucchini, and when you, your husband and both kids will all devour a specific vegetable, you learn to get creative with it so you can use it often! Hence, the sausage-stuffed zucchini makes an appearance on our dining room table about once a month.

I use large-ish slices of sausage and not only do I fill the zucchinis with the sausage filling, but I let it overflow into the casserole dish and then cover everything with homemade tomato sauce and cheese. It’s delicious!

I love the blog Skinnytaste and often get inspired by the recipes posted there. This one is no exception! I have made a few changes to the original recipe to suit my family’s tastes. I hope you enjoy it as much as we do!


  • 3 cups marinara sauce (try this 20-minute homemade sauce!)
  • 3 zucchinis
  • olive oil
  • small onion
  • 3-4 cloves garlic
  • ½ red pepper
  • 3 sausages
  • ½ cup parmesan cheese
  • about 4 oz of mozzarella cheese (or one ball of mozzarella cheese, drained of water)


Preheat oven to 400° F.

Cut each zucchini in half and, using a spoon, scoop out the insides. Put the insides into a bowl and set aside.

Boil a large pot of water. Once boiling, drop each zucchini half into the water and blanch for one minute, then remove and pat dry with a paper towel.

In a pan, heat olive oil. Cut your sausages into slices and then cut each slice in half. Add the sausages to the pan and sauté until browned.

While the sausages are cooking, dice onion, garlic and red pepper. Remove sausage from the pan and add onion, garlic and red pepper. Sautee about 2 minutes.

While onion, garlic and red pepper are cooking, get out the zucchini flesh you removed earlier. Place it on a cutting board and cut into smaller chunks.

Add the zucchini to the pan along with the onion, garlic and red pepper. Cook for about 2 more minutes. Then add sausage back to the pan, mix well, and cook for 5 minutes.

Spread some of your tomato sauce on the bottom of casserole dish and lay the zucchini on top of the sauce, open sides up.

Fill each emptied zucchini half with the sausage mixture, letting the mixture fall out of the sides and spill into the casserole dish.

Cover it all with the rest of your tomato sauce and sprinkle parmesan cheese and mozzarella cheese on top.

Cover with aluminum foil and bake for 30 minutes.


3 Responses to Sausage-Stuffed Zucchini

  1. Yum!! We’re having this on Tuesday. Thanks for the recipe!

  2. I hope you love it,Mary Ellen!

  3. Sounds yummy

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