2 Reviews

Loved, loved, loved this recipe. EXCEPT for those ginormous zucchini that surprise you in the garden: you may find these changes helpful in not getting a mushy stuffing. Cut the moisture by using a crusty bread broken into grape size pieces, instead of bread crumbs, (left over garlic bread works fabulously). Be sure to drain the stewed toms.I used fresh herbs from my garden, amazing! Be sure to add tomato juice in small doses mixing between, being careful to not allow the stuffing to turn mushy. Add the cheese on top in the last 10 minutes of or until golden spots appear. This recipe is a new family favorite, I've made it twice and shared with neighbors (as the zucs were about 3" diam and 22-24 inches long) everyone LOVED IT!! I will be adding this recipe to my permanent "pass down for generations" recipe binder. Thank you for such a delicious recipe. YUM-O!!

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Chef Sharon R August 05, 2012

This is a delicious recipe! I had to alter it slightly due to ingredients I had on hand. I used ground beef instead of the sausage, and I used fresh herbs from my garden. I used regular tomatoes instead of the stewed, and I drained most of the juice from the can before adding to the meat mixture. I was able to stuff 3 med. zucchini. I topped it wi 2 cans of tomato sauce that I added garlic, salt, pepper, and fresh basil to. I added a little of the saved tomato juice to the sauce. I baked it covered most of the time. My family really enjoyed this and it is a great way to use up the zucchini I am picking daily! I am adding your recipe to my favorites that I have printed out! Thanks!!

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ccasharon August 29, 2009
Stuffed Zucchini Italian Style