Sausage Stuffed Zucchini Recipe

Name: Sausage Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium zucchini (about 1 1/4 lbs.); kosher salt; 5 medium yellow squash (about 1 1/4 lbs.); 5 tablespoons olive oil, divided; 2 large shallots, minced fine; 1/2 lb white mushroom, finely chopped; 1/2 lb shiitake mushroom, finely chopped; 1 lb hot Italian sausage, removed from it casing; 1 cup fresh breadcrumb; 1/2 cup grated parmesan cheese or 1/2 cup romano cheese; 1/4 cup finely minced fresh flat leaf parsley; fresh ground black pepper

Servings: persons

5 medium zucchini (about 1 1/4 lbs.)
kosher salt
5 medium yellow squash (about 1 1/4 lbs.)
5 tablespoons olive oil, divided
2 large shallots, minced fine
1/2 lb white mushroom, finely chopped
1/2 lb shiitake mushroom, finely chopped
1 lb hot Italian sausage, removed from it casing
1 cup fresh breadcrumb
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup finely minced fresh flat leaf parsley
fresh ground black pepper

1
Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
2
Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
3
Finely chop the remaining 2 squash.
4
Preheat the oven to 350 degrees F.
5
Prepare sheet pan by very lightly greasing it.
6
Get out your food processor.
7
Heat 1 tbl of the olive oil in a heavy skillet.
8
Add the shallots and cook until translucent but not brown, about 2 minutes.
9
Add the mushrooms and 1/2 tsp of salt (approx.).
10
Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
11
Transfer the mixture to a large mixing bowl.
12
Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
13
Add to the mushrooms.
14
Add the sausage to the pan and saute until brown.
15
Transfer the sausage to the food processor and process until very fine.
16
Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
17
Taste and season with additional S&P if needed.
18
Fill the zucchini and squash shells, sprinkle with extra cheese.
19
Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
20
Serve with a rice pilaf.

267

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

Saved locally in your browser — visible only to you.

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: 5 medium zucchini (about 1 1/4 lbs.), kosher salt, 5 medium yellow squash (about 1 1/4 lbs.), 5 tablespoons olive oil, divided, and more.

Yes, Sausage Stuffed Zucchini falls under the Meat & Poultry 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!

Sausage Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions