Saucy Stuffed Zucchini Recipe

Name: Saucy Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 medium zucchini (1-3/4 to 2 pounds); 12 ounces Italian sausage, cooked and drained; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 2 tablespoons chopped onion; 1-1/2 teaspoons Italian seasoning; 1 can (8 ounces) tomato sauce; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1-1/4 cups milk; 1/2 cup grated Parmesan cheese, divided; 1 teaspoon Dijon mustard

Servings: persons

3 to 4 medium zucchini (1-3/4 to 2 pounds)
12 ounces Italian sausage, cooked and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 teaspoons Italian seasoning
1 can (8 ounces) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup grated Parmesan cheese, divided
1 teaspoon Dijon mustard

1
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside.
2
Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells.
3
In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.
4
Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through.

200

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 3 to 4 medium zucchini (1-3/4 to 2 pounds), 12 ounces Italian sausage, cooked and drained, 1/2 cup chopped sweet red pepper, 1/2 cup chopped green pepper, and more.

Yes, Saucy 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!

Saucy Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions