Sausage-Stuffed Zucchini

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This comes from a book published by Reader's Digest called "Cook Now, Serve Later". It takes a little time, but it is really good. Would be nice - different - for a dinner party or special occasion. I have made it three or four times, and was pleased each time.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place zucchini halves in large saucepan, weigh them down with a small plate so they will cook evenly, and cover with boiling water.
  3. Over moderately low heat, simmer for six to eight minutes or until the zucchini are almost tender. Drain and refresh under cold running water.
  4. With a spoon, scoop the pulp from the zucchini, leaving 1/4" border all around.
  5. Chop the pulp coarsely, transfer to a sieve, and press with the back of a spoon to extract any excess liquid; set pulp aside. Invert the zucchini on paper towelling to drain.
  6. Remove and discard sausage casings, break up the meat and saute in a 10-in. skillet over moderate heat for five minutes. Add the onion, parsley, basil and marjoram; cook five minutes more or until the onion is soft.
  7. Remove from the heat, add the bread crumbs, two tablespoons of the Parmesan cheese, salt and pepper.
  8. Add some, or all, of the zucchini pulp to the mixture.
  9. Mix the egg with the stuffing mixture and fill the zucchini boats with equal amounts of the stuffing.
  10. Place the zucchini boats in a 9" x 13" x 2" baking dish and sprinkle with the remaining two tablespoons Parmesan cheese.
  11. Bake, uncovered, for 35 to 45 minutes or until the zucchini are heated through and the filling has a lightly browned crust.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a