Sausage Stuffed Zucchini Recipe

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Gallery Sausage-Stuffed Zucchini Credit: David Malosh Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 1 teaspoon extra-virgin olive oil, plus more for baking dish 4 medium zucchini, halved lengthwise (about 2 pounds) 1 pound spicy Italian sausage, removed from casing 1 small onion, coarsely chopped (about 1 cup) 3 cloves garlic, minced (about 2 tablespoons) 1 cup coarse fresh breadcrumbs 2 teaspoons lemon zest, plus 1 tablespoon juice (from 1 lemon) 1 1/2 ounces grated Parmesan (about 3/4 cup), plus shavings for garnish 1 teaspoon coarse salt 1 large egg, lightly beaten

Gallery Sausage-Stuffed Zucchini Credit: David Malosh

Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Gallery

Sausage-Stuffed Zucchini      Credit: David Malosh  

Sausage-Stuffed Zucchini

Credit: David Malosh

Sausage-Stuffed Zucchini

Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Recipe Summary

prep: 25 mins total: 1 hr

Servings: 4

prep: 25 mins

total: 1 hr

prep:

25 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

• 1 teaspoon extra-virgin olive oil, plus more for baking dish 4 medium zucchini, halved lengthwise (about 2 pounds) 1 pound spicy Italian sausage, removed from casing 1 small onion, coarsely chopped (about 1 cup) 3 cloves garlic, minced (about 2 tablespoons) 1 cup coarse fresh breadcrumbs 2 teaspoons lemon zest, plus 1 tablespoon juice (from 1 lemon) 1 1/2 ounces grated Parmesan (about 3/4 cup), plus shavings for garnish 1 teaspoon coarse salt 1 large egg, lightly beaten

Directions

Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.

Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

Reviews (3)

 Add Rating & Review     155 Ratings   5 star values:        29    4 star values:        41    3 star values:        50    2 star values:        30    1 star values:        5        

Reviews (3)

Add Rating & Review     155 Ratings   5 star values:        29    4 star values:        41    3 star values:        50    2 star values:        30    1 star values:        5       

Add Rating & Review

155 Ratings 5 star values: 29 4 star values: 41 3 star values: 50 2 star values: 30 1 star values: 5

155 Ratings 5 star values: 29 4 star values: 41 3 star values: 50 2 star values: 30 1 star values: 5

155 Ratings 5 star values: 29 4 star values: 41 3 star values: 50 2 star values: 30 1 star values: 5

• 5 star values: 29 4 star values: 41 3 star values: 50 2 star values: 30 1 star values: 5

  Martha Stewart Member     Rating: 5 stars       08/24/2018   This is incredibly delicious AND easy to make! My husband rated it "SUPERIOR". Only adjustments made were using bulk italian sausage from our local supermarket, and Penzey's 4S salt instead of course salt, Enough leftovers for a quick, dynamite lunch, too.  
  
  Martha Stewart Member     Rating: 5 stars       09/08/2017   This is my family's new favorite dinner -- even the 12-year-old's! Very easy to make, great flavors, and despite the breadcrumbs and cheese, still feels healthy because of all the zucchini.  
  
  Martha Stewart Member     Rating: 5 stars       09/16/2015   This is good. Straightforward to make and filling to eat, plus a built-in serving of vegetable! Solid weeknight meal which will definitely go into the rotation. Bonus - just reheated my leftovers in the microwave for lunch. Still tasty!  
  

  Martha Stewart Member

  Rating: 5 stars 08/24/2018

This is incredibly delicious AND easy to make! My husband rated it “SUPERIOR”. Only adjustments made were using bulk italian sausage from our local supermarket, and Penzey’s 4S salt instead of course salt, Enough leftovers for a quick, dynamite lunch, too.

Rating: 5 stars

Rating: 5 stars 09/08/2017

This is my family’s new favorite dinner – even the 12-year-old’s! Very easy to make, great flavors, and despite the breadcrumbs and cheese, still feels healthy because of all the zucchini.

Rating: 5 stars 09/16/2015

This is good. Straightforward to make and filling to eat, plus a built-in serving of vegetable! Solid weeknight meal which will definitely go into the rotation. Bonus - just reheated my leftovers in the microwave for lunch. Still tasty!

All Reviews for Sausage-Stuffed Zucchini

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sausage-Stuffed Zucchini

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest