Italian Stuffed Zucchini Recipe

Name: Italian Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large (4-5 pound) zucchini, or 4 smaller ones.; 1 tablespoon olive oil; 1 medium yellow onion - finely chopped; 4 cloves of garlic, minced; 1 pound sweet italian bulk sausage (or hot); 1 cup cooked rice; 1/4 cup minced fresh herbs: basil, oregano, dill and thyme; 4 ounces package of smoked sun dried tomatoes, sliced thinly; 4 ounces crumbled feta cheese; 1 large egg, lightly beaten; 1 cup homemade or purchased marinara sauce; 1/4 cup grated parmesan or pecorino romano cheese

Servings: persons

1 large (4-5 pound) zucchini, or 4 smaller ones.
1 tablespoon olive oil
1 medium yellow onion - finely chopped
4 cloves of garlic, minced
1 pound sweet italian bulk sausage (or hot)
1 cup cooked rice
1/4 cup minced fresh herbs: basil, oregano, dill and thyme
4 ounces package of smoked sun dried tomatoes, sliced thinly
4 ounces crumbled feta cheese
1 large egg, lightly beaten
1 cup homemade or purchased marinara sauce
1/4 cup grated parmesan or pecorino romano cheese

1
["Preheat oven to 375. Remove the ends of the zucchini, carefully slice it in half lengthwise, and scoop out all the seeds and membranes. Discard the seeds and set zucchini aside.", "Sweat the onion and garlic in the olive oil until translucent, set aside to cool.", "In a large bowl, mix the sausage, rice, herbs, tomatoes, and feta cheese. Add the lightly beaten egg and mix well.", "Pour a 1/4 cup of marinara sauce in the bottom of a 9""x13"" baking dish or casserole large enough to hold the zucchini.", "Divide the stuffing in half and mound it into the zucchini halves. Place the stuffed zucchini in the casserole, pour another 1/4 cup of sauce over the top of the zucchinis.", "Cover dish with aluminum foil and place in the center of oven for 30 minutes.", "After 30 minutes, remove foil, sprinkle the parmesan cheese on the top of zucchini halves and place back in the oven, uncovered for another 30 minutes.", "Remove from oven, and serve with additional cheese and sauce."]

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large (4-5 pound) zucchini, or 4 smaller ones., 1 tablespoon olive oil, 1 medium yellow onion - finely chopped, 4 cloves of garlic, minced, and more.

Yes, Italian Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions