Stuffed Zucchini

Submitted by Stiney

The amount of ingredients will vary depending on the size of zucchini you use. This recipe is from my mom, who grows giant mutant zucchini in her garden.


  • 2 whole medium-sized zucchini, cut in half lengthwise.
  • olive oil
  • 2 Italian sausages, remove skin and crumble
  • 1 egg, slightly beaten
  • 1 medium onion, sliced
  • garlic, 1 or 2 cloves to taste
  • 1/2 cup of mozzarella, swiss, or blend of Mozzarella, Monterrey Jack, and cheddar cheese (cheese can be shredded also), plus more for topping
  • salt & pepper
  • 1/4 cup bread crumbs
  • 2 tbs melted butter


  1. Fill large pot of water halfway with water and boil. Once you cut the zucchini in half, use spoon or melon scooper to hollow them out and set scooped zucchini to the side. You will have 4 halves. Place these in water and blanch for 5 minutes or until softened and zucchini inside turns greenish. Remove and place in baking dish.
  2. Heat frying pan with olive oil (just a couple of turns in the pan). Place onions, garlic and sausage in pan and cook until meat starts to cook on outside (about 5 min). Add scooped out zucchini and season with salt and pepper. Cook until onions are soft and sausage is done. Remove from heat and cool slightly.
  3. Add cheese to cooked mixture, leaving some for the tops once you are all done stuffing. Also add beaten egg. Stuff the zucchini shells and pouring any extra mixture into baking dish or just heap on top of shells. Mix bread crumbs with melted butter. Sprinkle stuffed zucchini with extra cheese and bread crumbs.
  4. Bake at 350 for 30 minutes.

Cook's Notes

This is a delicious, filling summer dish (though it can be made year round) that is best with fresh garden zucchini. I generally add way more than a half-cup of cheese, but I like cheese.


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