Zucchini Stuffed with Italian Sausage and Cheese

Zucchini Stuffed with Italian Sausage and Cheese

When I was growing up I did not really enjoy sausages. I was mostly exposed to flavourless breakfast sausages that I really didn't like. Recently I have been trying sausages again, though I am still avoiding the breakfast sausages. Among others, I have found that I really like Italian sausages. They are full of flavour and you can often use them in place of ground meat in recipes to add a bit more flavour to the dish. I came across this recipe for zucchini stuffed with Italian sausage and cheese. This recipe sounded really tasty and I worked it into my meal plan as soon as I could. The dish turned out to be just as tasty as it looked. How can you go wrong with Italian sausage melted golden browned cheese?

Zucchini Stuffed with Italian Sausage and Cheese

Zucchini Stuffed with Italian Sausage and Cheese

Zucchini Stuffed with Italian Sausage and Cheese

  • 2 large zucchinis
  • 1 tablespoon oil
  • 2 Italian Sausage (casings removed)
  • 1 small onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 tablespoons white wine
  • 2 tomatoes (diced)
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon basil (chopped)
  • 1/2 cup mozzarella (grated)
  • 1/4 cup parmigiano reggiano (grated)
  1. Cut the zucchini in half lengthwise and scoop out the middle.
  2. Chop the zucchini that was scooped out and set aside.
  3. Heat the oil in a pan.
  4. Add the sausage and brown.
  5. Add the onion and saute until tender.
  6. Add the garlic and saute until fragrant.
  7. Add the wine and deglaze the bottom of the pan.
  8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
  9. Remove from the heat and stir in the basil.
  10. Let the stuffing cool.
  11. Mix in half of the cheese.
  12. Stuff the zucchinis with the stuffing and top with the remaining cheese.
  13. Bake in a preheated 400F/200C oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.


Kalyn said...

Kevin, it definitely looks good to me!

Anh said...

Love this idea!

Ferdzy said...

Damn, those look goooood. I should make them for my sweetie, it's got all his favourite things: zucchini, check; sausage, check; cheese, check.

Peter M said...

Good show Kevin and a nice way to snaz up zucchini...very edible!

Janet said...

Kevin, that looks amazing! Maybe my kids will eat it, if I tell them they are little zucchini boats... I can even make some sails out of toothpicks and paper...

DeborahSW said...

This looks awesome! God bless ya for stuffing an innocent veggie with meat and cheese! :)

tigerfish said...

I enjoy sausages but not zucchuni. The sausages and melted cheese sure makes zucchuni appear more appetizing to me. :P

Pam said...

Kevin, I want to try every single thing that you make (well, except for the eggplant, which, I have to admit, you even make that look good)!

Chris said...

Yum! Who would have thought to stuff zucchini? Very cool idea. I am all about this!

Maryann@FindingLaDolceVita said...

ok..this is a great dish. Good job, Kevin!

lorraine@italianfoodies said...

I know what I'm doing with the 2 courgettes in my fridge. Love this recipe!! Pics look great too:)


ruarky99 said...

I just made this tonight and it was even better than I thought it would be! I love zucchini and thought your recipe would be a great new way to enjoy it. I changed it up a little and used hot turkey sausage instead of pork. Thanks again for the recipe...keep them coming :)

Cheryl said...

This looks soooo good. I was searching for a sausage recipe to prepare tonight and this is it! I'm printing it out...THANKS KEVIN!!

Bios go here? said...

Tried it last night. Added roasted red peppers (as I'd just put 2 quarts over the weekend). Loved it! Even my husband who doesn't fancy green food liked it! THanks. Keep them coming!

Meghan said...

Yum! Just made these with a few alterations - used a yellow squash and a fresh chorizo I picked up at a local butcher. I didn't have any white wine so I used a few splashes of beer. The slight spiciness of the chorizo add some nice flavor to it! Thanks for sharing! I grew up on squash grown in my father's garden and it is always nice to have a new way to enjoy it!

Stacy said...

Made this for the first time tonight...won't be the last!! Just super-yummy!!!

Anonymous said...

Just made this with fresh Zucchini from the garden and Johnsonville mild italian sausage. Tasted great with no added salt (beyond what was in the sausage and cheeses already)! New to this site but will definitely be trying more recipes soon! Both my wife and I and our girls ages 10 & 7 enjoyed this.

Barbara said...

It looks lovely and tasty! Will deffinitely try to make it but have a question. Where will I get and Italian Sausage?

Kevin Lynch said...

Barbara: You should be able to get Italian sausage in your local grocery store in the meat section, otherwise a local butcher should have it. If you cannot get Italian sausage you can substitute your favourite sausage. Enjoy!

Sharen Buchan said...

Kevin - how large is large zucchini? I have several 8-10 inches in length and about 1.5-2 inches in diameter? and some larger and a few smaller? so what do you consider large?

Kevin Lynch said...

Sharen Buchan: Those should be perfect! The only thing that you need to watch out for is that you can fit them into your baking dish! :)

Anonymous said...

Just discovered you through Pinterest. Love your recipes, but I don't see nutritional counts/values. Any place I can find that?

Anonymous said...

I made this with one 6lb zucchini by 3x the filling and baking it at 350F for one hour. I covered it with foil because i was afraid the sizzling sausage would spray oil all over the inside of my oven. It turned out great with some toasted italian bread on the side.

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