Zucchini Stuffed with Italian Sausage

New Day Recipes
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  • 1 lb bulk hot Italian sausage (out of the casing)
  • 4 medium zucchini halved lengthwise
  • 2 tsp olive oil
  • 1 medium onion chopped
  • 3 or 4 cloves garlic minced
  • 1 C. Fresh bread crumbs *
  • ¾ C. Grated pecorino Romano or parmesan (plus a little extra for topping)
  • 1 egg beaten
  • Coarse or kosher salt to taste



Preheat oven 350-375

Remove seeds and some of the flesh from the zucchini with a sharp spoon or melon baller. Save the scrapings to be chopped and added to the stuffing later. Brush all sides of the zucchini boats with olive oil and a little sprinkling of salt. Place in baking dish cut side up.

Add the rest of the olive oil to a skillet over medium high heat along with the onions and sausage. Sauté about 5 minutes, breaking the sausage up into little pieces.

Add garlic and the chopped zucchini scrapings and cook another minute or two.

Remove from the heat and allow to cool a couple minutes.

Mix in bread crumbs, grated cheese, a big pinch of salt and the beaten egg. Mix thoroughly.

Stuff the zucchini halves with the filling, top with remaining cheese and bake 30-40 minutes. The cheese should color and the zucchini will soften. If you like, serve with a little tomato sauce.




P.S. You can make fresh bread crumbs by processing a slice of bread in a blender or food processor.