Stuffed Zucchini With Italian Sausage
Stuffed zucchini with savory Italian sausage, bread, and cheese create a flavorful, family-friendly dish perfect for a comforting dinner or entertaining guests.
Ingredients
Instructions
- Heat oven to 375°F.
- Place washed whole zucchini in a large pot of boiling water.
- Cover and cook over low heat for 5 minutes.
- Remove zucchini and cut each in half lengthwise.
- Scoop out most of the pulp, leaving a shell about 1/4-inch thick.
- Chop the pulp coarsely.
- Cook the Italian sweet sausages until browned, then de-case them.
- In a bowl, soften the white bread and mix with the cooked sausage, egg, Romano cheese, olive oil, and oregano.
- Stuff the zucchini shells with the sausage mixture.
- Place stuffed zucchini in a baking dish and bake at 375°F for about 15 minutes or until heated through and golden.
Tips & Substitutions
For a lighter option, consider substituting turkey sausage for the Italian sweet sausage. You can also use whole grain bread instead of white for added nutrition. If you want a bit more flavor, add minced garlic or chopped fresh basil to the stuffing mix. To avoid mushy zucchini, make sure not to overcook them in boiling water.
Serving Suggestions
These stuffed zucchinis make a great main dish and pair well with a simple side salad or garlic bread. For an Italian-inspired meal, serve alongside a bowl of Dave'S Spaghetti Sauce or a hearty portion of Healthier Baked Stuffed Shells. A sprinkle of fresh parsley on top adds a nice touch before serving.
Storage & Reheating
Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. You can also microwave them, but be cautious not to overcook, as they can become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Zucchini With Italian Sausage contains roughly 574 calories, with 10g protein, 89g carbohydrates, and 21g fat. It is an excellent source of calcium (25% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed zucchini ahead of time?
Yes, you can prepare the stuffed zucchini in advance. Assemble them and store them in the refrigerator for up to 24 hours before baking. Just increase the baking time slightly if they are cold from the fridge when you put them in the oven.
What can I use instead of Romano cheese?
What can I use instead of Romano cheese?
Can this recipe be frozen?
Yes, you can freeze the stuffed zucchini before baking. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and then bake as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).