Sausage And Cheese Stuffed Zucchini Recipes

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ITALIAN SAUSAGE-STUFFED ZUCCHINI

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11



Italian Sausage-Stuffed Zucchini image

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

PORK SAUSAGE STUFFED ZUCCHINI

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7



Pork Sausage Stuffed Zucchini image

Steps:

  • Preheat oven to 425 degrees F.
  • Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
  • Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.

Olive oil, for cooking
1 red onion, finely diced
2 cloves garlic, minced
3 sweet Italian sausage, casings removed
1 teaspoon chopped fresh oregano
3/4 cup grated Parmesan
4 medium zucchini, cut in half lengthwise and centers scooped out

SAUSAGE-STUFFED ZUCCHINI

These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 1h

Number Of Ingredients 10



Sausage-Stuffed Zucchini image

Steps:

  • 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.

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

SAUSAGE-STUFFED ZUCCHINI BOATS

Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.

Provided by cakes

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14



Sausage-Stuffed Zucchini Boats image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
  • Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
  • Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
  • Bake in the preheated oven for 30 minutes.
  • Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g

2 medium zucchini
½ pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
⅓ pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
1 tablespoon butter
3 mushrooms, finely diced, or more to taste
¼ small onion, diced
½ stalk celery, diced
1 clove garlic, minced
1 slice gluten-free bread, crumbled
1 tablespoon water, or as needed
½ medium tomato, diced
⅛ cup grated Parmesan cheese
4 slices pepper Jack cheese
½ tablespoon chopped fresh parsley

SAUSAGE-STUFFED ZUCCHINI

This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.

Provided by Zach Fairchild

Categories     Stuffed Zucchini

Time 1h25m

Yield 6

Number Of Ingredients 13



Sausage-Stuffed Zucchini image

Steps:

  • Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
  • Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
  • Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
  • Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
  • Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
  • Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg

3 large zucchini
1 (14 ounce) can petite diced tomatoes
1 small white onion, minced
1 small green bell pepper, minced
4 tablespoons butter
2 cloves garlic, minced
1 pound bulk pork sausage
2 pinches Italian seasoning
salt and ground black pepper to taste
1 (10 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 pinch minced fresh Italian parsley

SAUSAGE-STUFFED ZUCCHINI BOATS

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12



Sausage-Stuffed Zucchini Boats image

Steps:

  • Preheat the oven to 400 degrees F.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
  • In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  • In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
  • Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY

Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese

Provided by McCormick

Categories     Lunch

Yield 2 servings

Number Of Ingredients 18



Sausage Stuffed Zucchini Boats Recipe by Tasty image

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
  • Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
  • Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
  • Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
  • Spoon the filling into the zucchini boats, dividing evenly.
  • Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
  • Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams

2 large zucchinis
½ tablespoon McCormick® Perfect Pinch Italian Seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 lb Italian turkey sausage meat, casings removed if necessary
½ medium yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
1 tablespoon tomato paste
1 can tomato, diced
1 teaspoon red wine vinegar
1 tablespoon McCormick® Perfect Pinch Italian Seasoning
1 teaspoon McCormick® Garlic Powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon red pepper flakes, optional
1 cup shredded mozzarella cheese

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