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
Prep Time: 35 minutes Cook Time: 20 minutes Total Time: 55 minutes Servings: 2
ingredients
- 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)
directions
- Cut the zucchini in half lengthwise and scoop out the middle.
- Chop the zucchini that was scooped out and set aside.
- Heat the oil in a pan.
- Add the sausage and brown.
- Add the onion and saute until tender.
- Add the garlic and saute until fragrant.
- Add the wine and deglaze the bottom of the pan.
- Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
- Remove from the heat and stir in the basil.
- Let the stuffing cool.
- Mix in half of the cheese.
- Stuff the zucchinis with the stuffing and top with the remaining cheese.
- Bake in a preheated 400F/200C oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.
Kevin, it definitely looks good to me!
Love this idea!
Damn, those look goooood. I should make them for my sweetie, it’s got all his favourite things: zucchini, check; sausage, check; cheese, check.
Good show Kevin and a nice way to snaz up zucchini…very edible!
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…
This looks awesome! God bless ya for stuffing an innocent veggie with meat and cheese! 🙂
I enjoy sausages but not zucchuni. The sausages and melted cheese sure makes zucchuni appear more appetizing to me. 😛
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)!
Yum! Who would have thought to stuff zucchini? Very cool idea. I am all about this!
ok..this is a great dish. Good job, Kevin!
I know what I’m doing with the 2 courgettes in my fridge. Love this recipe!! Pics look great too:)
Ciao
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 🙂
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!!
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!
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!
Made this for the first time tonight…won't be the last!! Just super-yummy!!!
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.
It looks lovely and tasty! Will deffinitely try to make it but have a question. Where will I get and Italian Sausage?
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!
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?
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! 🙂
Just discovered you through Pinterest. Love your recipes, but I don't see nutritional counts/values. Any place I can find that?
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.
Oh my goodness! Have wanted to make this for a while. Discovered that I had 2 hot and 2 regular Italian sausages in the freezer so I doubled your recipe and combined the two. Browned the sausages, took them out and then sautéed the onion in the spicy fat and continued with the recipe. It was outstanding! My husband BEGGED "Please make this again- SOON!" Thanks for a terrific recipe!
TerryGee: I'm glad you enjoyed it!!
This was delicious , I left out the oil and wine to cut calories, and cooked the pulp and onion with the sausage. I also added about 1/8 cup bread crumbs because my squash were large and there was lots of pulp which was juicy , this will be made often this summer , as we have a surplus of squash.