Email Link
Language / Idioma
EnglishEspañol
Español: traducción automática de Google.
Include
Servings / yield
Measurements
Text size

Sausage Stuffed Zucchini

The scooped zucchini pulp goes back into the sausage filling, so none of the garden flavor is lost. Once baked, the tender shells hold a browned, savory center that works as supper on its own.

Four golden-brown sausage-stuffed zucchini halves on a platter with salad and garlic bread.
Recipe link
Prep time10 min
Cook time45 min
Total time1 hr 10 min
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
220

Ingredients

  • As needed nonstick cooking spray — for the baking dish
  • 4 medium zucchini — about 2 pounds total
  • ¼ pound bulk pork sausage
  • ½ small yellow onion — about ¼ cup, finely diced
  • ½ cup cracker crumbs — fine
  • 1 large egg — lightly beaten
  • ½ cup Parmesan cheese — grated and divided
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon thyme — dried

Instructions

  1. Prepare the Zucchini: Fill a large pot with enough lightly salted water to cover the zucchini and bring it to a full boil over high heat. Add the zucchini, reduce the heat as needed to maintain a steady boil, and cook for 7–10 minutes, beginning to check at 7 minutes, until barely tender. A paring knife should enter with light resistance, and the zucchini should still hold its shape. Transfer the zucchini to a colander and cool for 5 minutes. Trim the ends, cut each zucchini in half lengthwise on a cutting board, and scoop out the centers with a spoon or melon baller, leaving approximately a ¼-inch shell. Reserve and finely chop the pulp.4 medium zucchini
  2. Cook the Filling: Set a large skillet over medium heat. Add the sausage and onion and cook for 5–7 minutes, breaking the sausage into small crumbles, until the onion is softened, no pink remains, and the pork sausage reaches 160°F. Drain excess grease if needed. Add the chopped zucchini pulp and cook for 4–6 minutes, stirring frequently, until the liquid released by the zucchini has evaporated and the mixture looks moist but not wet. Stir in the salt, garlic salt, black pepper, and thyme. Transfer the mixture to a medium mixing bowl and cool for 5 minutes. Add the cracker crumbs, beaten egg, and 6 tablespoons of the Parmesan cheese. Mix until evenly combined.4 ounces bulk pork sausage, ½ small yellow onion, reserved zucchini pulp, ½ cup cracker crumbs, 1 large egg, 6 tablespoons Parmesan cheese, ¼ teaspoon salt, ⅛ teaspoon garlic salt, ⅛ teaspoon black pepper, ¼ teaspoon thyme
  3. Stuff the Zucchini: Preheat the oven to 350°F with a rack in the center. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Arrange the 8 zucchini shells cut-side up in the dish. Divide the sausage mixture evenly among the shells and mound it gently without packing it tightly. Sprinkle the remaining 2 tablespoons Parmesan cheese evenly over the tops.nonstick cooking spray, 8 zucchini shells, sausage filling, 2 tablespoons Parmesan cheese
  4. Bake: Bake uncovered for 25–30 minutes, until the filling is hot throughout and lightly browned, the zucchini is fork-tender but still holds its shape, and the center of the filling reaches 165°F.
  5. Serve: Let the stuffed zucchini rest in the baking dish for 5 minutes before serving warm.

Notes

  • Zucchini Size and Blanching: Choose medium zucchini of similar size so they soften and bake evenly. Simmer them only until barely tender; overcooked zucchini can tear while being hollowed and become too soft after baking.
  • Moisture Control: Cook the reserved zucchini pulp until the skillet no longer looks watery. Removing this excess moisture keeps the finished filling cohesive rather than loose.
  • Sausage and Cracker Selection: Bulk breakfast sausage produces a mild, familiar filling, while mild Italian sausage gives it a more assertive flavor. Use finely crushed plain crackers, and account for how salty the sausage and crackers are before adding extra seasoning. If using poultry sausage, cook it to 165°F.
  • Make Ahead: The zucchini shells and cooked filling can be prepared separately, covered, and refrigerated for up to 1 day. Assemble shortly before baking. Fully assembled refrigerated boats may require an additional 5–10 minutes in the oven.
  • Storage and Reheating: Refrigerate leftovers in a covered container within 2 hours and use them within 3–4 days. Reheat to 165°F. Freezing the assembled boats is not recommended because the zucchini may become watery and overly soft after thawing.
  • Extra Cheese Option: For a richer finish, add a light sprinkle of mozzarella or additional Parmesan before baking. This is optional and is not part of the base formula.
  • Serving Suggestions: Serve 2 halves as a main dish or 1 half as a side with Parmesan Pasta Salad, Italian Tomatoes, a green salad, or garlic bread.

Nutrition (Approximate Per Serving)

Yield

8 stuffed zucchini halves — Serving size: 2 stuffed zucchini halves

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
220
Carbohydrates
10.5 g
Protein
12 g
Fat
15.5 g
Saturated Fat
6 g
Cholesterol
80 mg
Sodium
670 mg
Fiber
2.5 g
Total Sugars
6 g

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Chef’s knife
  • Spoon or melon baller
  • Large skillet
  • Medium mixing bowl
  • 9 x 13-inch baking dish
  • Measuring cups and spoons
  • Instant-read thermometer