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Sausage-Stuffed Zucchini

Recipe photo courtesy of David Malosh

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

Source: Martha Stewart Living, September 2013
Total Time Prep Servings

Ingredients

Directions

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155
  • janutsoucygmai
    24 AUG, 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.
    Reply
  • MS10610025
    8 SEP, 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.
    Reply
  • lizmruizgmail
    16 SEP, 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!
    Reply

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