Fifteen Spatulas

Italian Sausage Stuffed Zucchini

Stuffed Zucchini with Sausage

How many times have you gone out to eat and seen a menu with wonderfully elaborate main courses and desserts, but the most boring, dull options for vegetables?

They’ll have the most amazing seared Alaskan halibut with a valencia orange gastrique and roasted fingerlings for dinner.

And for dessert they’ll have a peach tarte tatin with bourbon creme anglaise and caramel butter pecan ice cream.

Sausage Stuffed Zucchini

But for vegetables, they offer you steamed mixed veggies, sauteed green beans, or glazed carrots.

…who wants to order vegetables when they’re made like that??? What a snooze.

Stuffed Zucchini Boats

I think part of the reason vegetables are underappreciated is because they aren’t given much attention.

They need something a little fancier than just being steamed or sauteed with garlic and shallots.

So when I make zucchini, I like to stuff it with a ton of delicious flavors.

Tomato Sausage Stuffed Zucchini

Browned italian sausage, garlic, tomatoes, parmesan cheese, herbs, bread crumbs, and red onion, just to name a few.

Cheesy Sausage Stuffed Zucchini

All you have to do is stuff all of that into the scooped zucchinis and send it into the oven for 20 minutes, and they’re done! Then you can stuff your belly with these tasty stuffed zucchinis =)

Italian Sausage Stuffed Zucchini

Yield: 4 servings


1 lb of zucchinis (size doesn't matter)
1/3 lb fresh italian sausage
1/4 cup italian bread crumbs
2 oz grated parmesan cheese
4 large cloves of garlic, minced
12 oz tomatoes, chopped
1 egg
2 tbsp minced parsley
1/3 cup minced red onion
salt and pepper


Preheat the oven to 400 degrees F.

Heat up a skillet over medium high heat, and add the sausage to the pan once the pan is hot enough that when you add the sausage, it hisses and sizzles. Break up any large bits of sausage with your cooking utensil, and brown the sausage for about 5 minutes, until the sausage has cooked through. Remove the sausage from the pan and set aside.

Split the zucchinis in half down the length of them, scoop out the middle of the zucchini using a melon baller, and discard the scooped middle part. Place the prepped zucchinis on a sheet pan, and sprinkle with salt and pepper.

In a large bowl, combine the browned sausage, bread crumbs, parmesan cheese, garlic, chopped tomatoes, egg, minced parsley, and minced red onion. Add a pinch of salt and pepper, and mix it all together until well blended. Scoop this filling into the prepped zucchinis, and be generous about piling as much of the mixture in as you can. Roast in the oven for 15-20 minutes, until lightly browned on top, and the zucchini is tender. Enjoy!

26 comments on “Italian Sausage Stuffed Zucchini

  1. I agree with you that veggie side dishes don’t get the attention they deserve so this is a great concept, however, size doesn’t matter? I think it should, especially if it’s a side dish…

    • Hi DB, I don’t think it matters here if you’re using 4 smaller zucchini or 2 large, provided it all adds up to 1 lb for the purposes of making this recipe. Why do you think the size matters?

  2. These would even make a great main course, Joanne. Add some bread and maybe a salad – complete meal! Can’t wait to try them.


  3. I don’t think side should matter when it comes to veggies. They should out-weigh the “main course.”
    I do not eat meat and when I do dine out, I have a very difficult time and often end up ordering a collage of side dishes, which are, as you say, a snooze. I think one of the best ways to get the population eating more veggies is to liven them up!
    I’ll substitute the sausage out of this, but I’m jazzed about your comments!

  4. Love it and completely agree. I’m not vegetarian but I do love veggies and they’re healthy. I would love to see more varied and interesting recipes for them on restaurant menus. Till then, I’ll rely on home cooks to make the veggies the star.

  5. Gorrr-juss…Great idea to kick veggie up a notch!!

  6. Carole Ann Spear

    This looks wonderful and I will try it tomorrow night for sure. Do you have the recipe for the peach tarte tatin with bourbon creme anglaise and caramel butter pecan ice cream? Ive searched the site, (for hours I may add since there are so many great recipes. That one caught my attention, but I can’t find it. Thanks for your help. Carole

    • I think you’ll love it Carole! The peach tarte tatin isn’t a recipe on my site, it’s just an example of a really fancy restaurant dish. Though, I do have an apple tarte tatin recipe that could probably be substituted with peaches! The peaches would just be sauteed for less time. Now I want to make that dish! haha.

      • Thanks Joanne, nothing wrong with apples, especially at this time of year. That peach dessert just sounds great. I tried to find it, but I found it here. LOL, I’m making this this weekend. Takes me a while to get to things. Thanks again for your response.

  7. I would happily stuff my belly with these! So simple too!

  8. This is dinner tonight! I have fresh zucchini from my garden and was looking for something new to do with it. Thanks! Looks delish!

  9. This is a great dinner idea – fast and easy!

  10. I want to make this so bad! Unfortunately husband will not go close to zucchini, so I need him to leave for a night!

  11. I agree that vegetables don’t get enough attention at restaurants. Those stuffed zucchinis throw me back to my early years cooking when we stuffed anything going. They still taste pretty good today too.

  12. Can you add the nutritional value of the meal…Like the servings, calories, etc. I have to watch what I eat. I pinned you. I added extra veggies to the dish. I was delicious.

  13. Made these for dinner today, omitted the egg and breadcrumbs and they were really tasty and very filling. Thanks for sharing!

  14. Another great recipe!!! I made these for dinner and not only do they look good, they taste delicious!!! Thanks for this simple recipe.

  15. Yep this is right for me…full of goodness…

  16. You should try making this with 8 Ball zucchini. I grow them every summer and they are perfect 4-6 inches across and love to hold that sausage stuffing. I don’t use tomato’s in my stuffing though, I use fresh spinach.

    Easy to grow just like the traditional zucchini and a great flavor.

  17. Made these … yummm. Just omitted the sausage, as we didn’t have any around.

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