Stuffed Zucchini Italian Style

READY IN: 1hr 20mins
Recipe by CindiJ

Reading through several recipes on line and in my vast collection of cookbooks - I made this recipe up tonight making use of only what I had on hand. DH said - this is keeper - better write it down quick! Edited 7/06 to lighten the recipe.

Top Review by Chef Sharon R

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!!

Ingredients Nutrition


  1. In large skillet, brown sausage.
  2. Drain well.
  3. In same skillet, saute onion & garlic 5 minutes in oil.
  4. Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
  5. In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
  6. Mix to just combine.
  7. Stuff into zucchini boats and place in 9x13 baking dish.
  8. Pour entire can of tomato sauce over stuffed boats.
  9. Bake un-covered in 375º oven approximately 45 minutes.
  10. Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
  11. Return to oven for approximately 10 minutes - cheese should bubble.
  12. Let stand 5 minutes before serving.

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