Italian Sausage & Cheese Stuffed Zucchini
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
6 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sausage & Cheese Stuffed Zucchini
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This tasty Stuffed Zucchini with Italian Sausage & Cheese is the perfect way to use up your overload of zucchini. A delicious dinner idea.
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Ingredients
- 3 medium-large zucchini
- 1-2 Italian sausage* (mild or hot)
- 3 tablespoons olive oil (divided)
- 2 eggs
- 3 tablespoons bread crumbs
- ¼ cup mascarpone or double cream (55 grams)
- 1-2 pinches salt
- 2 dashes pepper or hot pepper flakes if preferred
- ¼ teaspoon parsley flakes
- 1 cup shredded firm mozzarella/ gruyere or fontal cheese (120 grams)
- ½ cup parmesan cheese freshly grated (50 grams)
*the amount of sausage is 1/2 cup cooked (65 grams)
TOPPING
- 1- 1 1/2 tablespoons olive oil
- 2 tablespoons freshly grated Parmesan cheese
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Instructions
- Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1½ tablespoon of olive oil.
- Trim the ends off the zucchini, then cook in salted boiling water for approximately 10-15 minutes (tender but not mushy) then drain and emerge in cold water. When cool enough to handle slice down the middle lengthwise and remove the pulp with a small spoon, chop the pulp and set aside. Place the zucchini boats cut side up on prepared baking pan.
- In a small frying pan add 1 tablespoon of olive oil, remove the casing from the sausages and break into small pieces, fry until golden. Drain on a paper towel.
- In a medium bowl gently mix together the zucchini pulp, Italian sausage, eggs, bread crumbs, mascarpone, salt, pepper, parsley, mozzarella and parmesan.
- Fill the zucchini boats with the mixture, sprinkle with parmesan cheese and drizzle with olive oil. Bake for approximately 20 minutes. Serve immediately. Enjoy.
Notes
- You can also use 1/4 cup whole cream but then only use 1 egg.
- The stuffed zucchini should be kept in the fridge in an airtight container for three to four days. Freezing baked zucchini is probably not a good idea because the zucchini will get soggy.
- The stuffed zucchini should be kept in the fridge in an airtight container for three to four days. Freezing baked zucchini is probably not a good idea because the zucchini will get soggy.
- Although freezing the stuffing is a great idea. Make the stuffing (without the zucchini pulp) place in an airtight container and freeze, it will keep for up to 3 months.
- Thaw the stuffing in the fridge then just fold in the zucchini pulp when ready to bake.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
5g
(2%)
Protein
16g
(32%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Cholesterol
111mg
(37%)
Sodium
491mg
(20%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
505IU
(10%)
Vitamin C
0.4mg
(0%)
Calcium
367mg
(37%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 111mg | 37% |
| Sodium | 491mg | 20% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 367mg | 37% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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