Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini, halved and hollowed out; 3 red bell peppers, halved and cleaned; 1 pound sweet Italian sausage; 1 pound Chorizo; 4 sweet onions, chopped; 1 large head cauliflour, riced; 5 tablespoons tomato paste; 30 ounces cans low salt black beans; 3 tablespoons fennel seeds; 2 tablespoons Italian seasoning; 20 ounces jar tomato sauce; 2 cups shredded Mexican blend cheese; 2 cups shredded cheddar cheese

Servings: persons

2 large zucchini, halved and hollowed out
3 red bell peppers, halved and cleaned
1 pound sweet Italian sausage
1 pound Chorizo
4 sweet onions, chopped
1 large head cauliflour, riced
5 tablespoons tomato paste
30 ounces cans low salt black beans
3 tablespoons fennel seeds
2 tablespoons Italian seasoning
20 ounces jar tomato sauce
2 cups shredded Mexican blend cheese
2 cups shredded cheddar cheese

1
Place peppers and zucchini on parchment covered baking sheet. Spray and drizzle with EVOO. Roast at 400F for 20 minutes. Remove, drain, and cool.
2
Lightly caramelize onions in EVOO. Remove and reserve.
3
Brown the combined meats, adding half of the fennel seeds and seasoning near the end.
4
Add the onions, beans, and tomato paste. Heat and mix thoroughly. Add the remaining fennel seeds and seasoning.
5
Line the bottom of a baking dish with 1 cup of sauce. Load up the zucchinis with the fillings and place in the dish. Spoon the sauce over the top.
6
Top with some seasoning. Bake uncovered at 350F for 25 minutes.
7
Top with 0.5 c Mexican blend and 0.5 c cheddar cheese. Bake for another 10 minutes.
8
Peppers can be prepared exactly the same way.
9
One way for reheating the leftover stuffing: place some spiced up pizza sauce onto an oiled piece of pita (Joseph's Low Carb, Flax, Oat Bran & Whole Wheat) , topped with cheese and heated for 20 minutes at 350F.

927

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

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: 2 large zucchini, halved and hollowed out, 3 red bell peppers, halved and cleaned, 1 pound sweet Italian sausage, 1 pound Chorizo, and more.

Yes, 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!

Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions