Italian Stuffed Zucchini

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Easy and tasty stuffed zucchini with Italian sausage and cheese.

Ingredients Nutrition


  1. Cut zucchini in half lengthwise and hollow out, leaving shell 1/8 thick.
  2. Chop pulp and measure 2 cups.
  3. Cook sausage, crumbling meat as it cooks.
  4. Add zucchini pulp, onion, and garlic to the sausage, and continue to cook until sausage has lost all pink color.
  5. Meanwhile, cook macaroni according to package directions and drain in colander.
  6. Drain fat from sausage and combine with macaroni, tomato, cheddar cheese, parsley, oregano and salt, mixing well.
  7. Preheat oven to 350 degrees F.
  8. Brush inside of zucchini halves with olive oil and salt lightly.
  9. Mound the filling in the halves and place in a shallow baking dish.
  10. Add about 1/2 cup or more of water, cover with foil and bake for about 40-45 minutes.
  11. Remove from oven and sprinkle with Parmesan cheese.
Most Helpful

Oh YUM. I made this the other day and substituted the macaroni with orzo and used 4 medium sized zucchini. It was absolutely perfect!

Doc's Mom September 22, 2007

Guess it is great - printed out again unknowingly that I had tried it already and again it got lots of star ratings from family. Used 1 pound each hamburger and chorizo sausage and 1 cdn diced/drained tomatoes instead of fresh. Doubled recipe and no leftovers

karen in tbay September 14, 2003