I can't quit moaning zucchini!

READY IN: 1hr 30mins
Recipe by An Dracon

Here is a great recipe I created for stuffed zucchini. Aren't I humble. I heard people moaning when they ate this... or maybe that was me moaning. Oh well, everyone took 2 - 3 helpings of this and polished off what I thought was going to be my lunch for the week.

Top Review by debbie swyhart

I thought this was delicous. I used italian sausage instead of breakfast and used ricotta cheese instead of cream.

Ingredients Nutrition

  • 6 large zucchini
  • 4 tablespoons olive oil
  • 1 (12 ounce) packagejimmy dean low-fat breakfast sausage
  • 1 large onion (large dice)
  • 4 ounces cream cheese
  • 24 ounces homemade marinara sauce (if you use canned... sauté a little garlic, parsley, and olive oil and let it simmer for 15 - 20 min)
  • 8 ounces mozzarella cheese (shredded)


  1. Bring a large pot of water to a boil.
  2. Do not trim the top or bottom of the zucchini.
  3. Place the whole zucchini in the water and let simmer for approximately 5 minutes.
  4. You just want the zucchini to soften.
  5. Therefore, you will need to take less time if you can't find large zucchini.
  6. Remove the zucchini and let cool.
  7. Once you can handle them without burning yourself cut them in half and scoop out a cavity leaving a good thick wall for support.
  8. Put some olive oil in the bottom of the baking pans, a thin layer of the marinara, then place the zucchini in one layer.
  9. Sauté the onions with olive oil until they become transparent.
  10. Add the crumbled sausage and continue sautéing until the sausage is cooked.
  11. Allow this mixture to cool slightly.
  12. In a food processor take the sausage mixture, zucchini"insides", and cream cheese.
  13. Pulse slightly until you have combined the ingredients into a fairly smooth mixture.
  14. Make sure you don't process too long or it will become baby food.
  15. Place the sausage mixture in the zucchini halves, top with the marinara and mozzarella cheese.
  16. Bake for 30 minutes at 350 degrees.
  17. FYI- You can prepare this up to 24 hours in advance and refrigerate before baking.
  18. You may need to add 5 to 10 minutes to the baking time since the dish is chilled.

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