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Italian Stuffed Zucchini

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“Easy and tasty stuffed zucchini with Italian sausage and cheese.”
1hr 5mins

Ingredients Nutrition


  1. Cut zucchini in half lengthwise and hollow out, leaving shell 1/8 thick.
  2. Chop pulp and measure 2 cups.
  3. Cook sausage, crumbling meat as it cooks.
  4. Add zucchini pulp, onion, and garlic to the sausage, and continue to cook until sausage has lost all pink color.
  5. Meanwhile, cook macaroni according to package directions and drain in colander.
  6. Drain fat from sausage and combine with macaroni, tomato, cheddar cheese, parsley, oregano and salt, mixing well.
  7. Preheat oven to 350 degrees F.
  8. Brush inside of zucchini halves with olive oil and salt lightly.
  9. Mound the filling in the halves and place in a shallow baking dish.
  10. Add about 1/2 cup or more of water, cover with foil and bake for about 40-45 minutes.
  11. Remove from oven and sprinkle with Parmesan cheese.

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