Sausage-Stuffed Zucchini

155 Ratings
  • 5 29
  • 4 41
  • 3 50
  • 2 30
  • 1 5

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

Martha Stewart Living, September 2013

Gallery

Credit: David Malosh

Recipe Summary

prep:
25 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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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Reviews (3)

155 Ratings
  • 5 29
  • 4 41
  • 3 50
  • 2 30
  • 1 5
Martha Stewart Member
08/24/2018
This is incredibly delicious AND easy to make! My husband rated it "SUPERIOR". Only adjustments made were using bulk italian sausage from our local supermarket, and Penzey's 4S salt instead of course salt, Enough leftovers for a quick, dynamite lunch, too.
Martha Stewart Member
09/08/2017
This is my family's new favorite dinner -- even the 12-year-old's! Very easy to make, great flavors, and despite the breadcrumbs and cheese, still feels healthy because of all the zucchini.
Martha Stewart Member
09/16/2015
This is good. Straightforward to make and filling to eat, plus a built-in serving of vegetable! Solid weeknight meal which will definitely go into the rotation. Bonus - just reheated my leftovers in the microwave for lunch. Still tasty!
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