Sausages Stuffed with Zucchini

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Zucchini jars filled with cheesy, spicy, rich and hearty sausage are a new favorite in my house.

Whether you serve them alone, with a side of rice or potatoes, or chopped and mixed with pasta (my personal favorite for lunch leftovers), your family is likely to love them as much as we do.

As with most vegetable-stuffed meals, this particular one is always a bigger hit with adults than kids, but vegetables are eaten anyway.

Zucchini stuffed boats

These zucchini boats have become a recent favorite for my lunches and I can hardly wait for the zucchini season to be in full swing to be able to pick up zucchini at the farmers market once again.

I especially love these chopped zucchini jars with angel hair paste. I add a little more marinara sauce to the pasta.

This has been my favorite lunch for over a week now, so I'm glad my kids left me all the leftovers.

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I stumbled across these sausage and cheddar zucchini ships from The Garlic Diaries a while back and couldn't get them out of my head. They were absolutely delicious!

I've been making several different versions of these Zucchini Boats on repeat and I love how infinitely adaptable they are.

Aren't you a fan of mushrooms? Skip them and mix in a different vegetable. Is the sausage not your favorite? Swap it with ground chicken, turkey, or beef!

What to do with zucchini

About 8 years ago, I was the one asking "What am I supposed to do with all the zucchini ?!"

We were planting our first garden and Sean asked me how many pumpkin plants he wanted me to plant. Carelessly, I replied, "You can't plant too many pumpkin plants for me!" SAY AH! Live and learn.

More than 60 pumpkin plants later … I had a lot more pumpkin than I knew what to do with!

If you also have a large amount of pumpkin in the house, you can check out the 30 zucchini recipes that came to my mind that year when we baked, roasted, sautéed, sautéed, dehydrated, minced, minced and spiralized it!

Round courgettes are amazing to fill with all kinds of delicacies. I love this round zucchini filled with Orzo lemon butter. And the fillings for these Mexican stuffed peppers and Italian hot peppers also work wonderfully on zucchini!

Sausages Stuffed with Zucchini

  1. Preheat oven to 350 ° F. Cut zucchini in half lengthwise, removing seeds and part of the zucchini meat. Leave about 1/4-inch zucchini along the skin of each pumpkin in half.
  2. Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to cover. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bake for 15 minutes.
  3. While the zucchini is baking, the filling begins. Heat a teaspoon of oil in a large skillet over medium-high heat. Add the sausage. Cook and crumble into very small pieces. Transfer the cooked meat to a plate, leaving fat in the pan.
  4. Add the onion to the empty skillet and cook for 3-4 minutes until it begins to soften. Add bell peppers, mushrooms, and garlic. Continue cooking for 3 minutes until the garlic is fragrant and the vegetables are tender. Season with remaining salt and pepper.
  5. Return the sausage to the pan. Add marinara sauce and spices. Stir to combine and test the mixture. Add salt and pepper to taste. Add approximately â…” of the cheese and stir once more.
  6. Generously fill each zucchini half with the filling, pressing it firmly into each zucchini. Top each zucchini with the remaining cheese. Bake for 10 minutes, until cheese is melted. Remove from the oven, sprinkle with fresh parsley and serve warm.

Sausages Stuffed with Zucchini

American kitchen

Preparation time: 25 minutes.

Cook time: 20 minutes.

Total time: 40 minutes

Servings: 6 servings

Calories: 201kcal

Ingredients

  • 4 large or 6 medium zucchini
  • 2 tablespoons of olive oil divided
  • 1 teaspoon kosher salt divided, adjust to taste
  • 1/2 teaspoon freshly ground black pepper divided, adjust to taste
  • 1 pound regular or hot breakfast sausage Italian sausage works, too
  • 1 small onion, cut into ½ inch pieces, ¾ cup
  • 1 small red bell pepper diced into ½-inch pieces, about 1 cup
  • 8 ounces fresh mushrooms, sliced ​​into ½ inch pieces, about 3 cups
  • 6 garlic cloves, minced
  • 1 1/2 tablespoons of Italian seasonings
  • 1/2 cup of homemade marinara sauce is my preference
  • 4 cups of grated mozzarella
  • Small chopped fresh Italian parsley to coat

Instructions

  • Preheat oven to 350 ° F. Cut zucchini in half lengthwise, removing seeds and part of the zucchini meat. Leave about 1/4-inch zucchini along the skin of each pumpkin in half.

  • Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to cover. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bake for 15 minutes.

  • While the zucchini is baking, the filling begins. Heat a teaspoon of oil in a large skillet over medium-high heat. Add the sausage. Cook and crumble into very small pieces. Transfer the cooked meat to a plate, leaving fat in the pan.

  • Add the onion to the empty skillet and cook for 3-4 minutes until it begins to soften. Add bell peppers, mushrooms, and garlic. Continue cooking for 3 minutes until the garlic is fragrant and the vegetables are tender. Season with remaining salt and pepper and the Italian seasoning.

  • Return the sausage to the pan. Add marinara sauce and spices. Stir to combine and test the mixture. Add salt and pepper to taste. Add approximately â…” of the cheese and stir once more.

  • Generously fill each zucchini half with the filling, stacking it on top to use all the filling. Top each zucchini with the remaining cheese. Bake for 10 minutes, until cheese is melted. Remove from the oven, sprinkle with fresh parsley and serve warm.

Nutrition

Calories: 201kcal | Carbohydrates: 10 g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 689mg | Potassium: 563 mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1193 IU | Vitamin C: 52mg | Calcium: 230mg | Iron: 1 mg

zucchini sausages stuffed

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