Sausage-Stuffed Zucchini

These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.

  • Prep:
  • Total Time:
  • Servings: 4
Sausage-Stuffed Zucchini

Photography: David Malosh

Source: Martha Stewart Living, September 2013


  • 1 teaspoon extra-virgin olive oil, plus more for baking dish
  • 4 medium zucchini, halved lengthwise (about 2 pounds)
  • 1 pound spicy Italian sausage, removed from casing
  • 1 small onion, coarsely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 2 tablespoons)
  • 1 cup coarse fresh breadcrumbs
  • 2 teaspoons lemon zest, plus 1 tablespoon juice (from 1 lemon)
  • 1 1/2 ounces grated Parmesan (about 3/4 cup), plus shavings for garnish
  • 1 teaspoon coarse salt
  • 1 large egg, lightly beaten


  1. Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.

  2. Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.


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