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4.9 from 27 votes

Italian Sausage & Cheese Stuffed Zucchini

This tasty Stuffed Zucchini with Italian Sausage & Cheese is the perfect way to use up your overload of zucchini. A delicious dinner idea.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 396 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1½ tablespoon of olive oil.
  2. 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.
  3. 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.
  4. In a medium bowl gently mix together the zucchini pulp, Italian sausage, eggs, bread crumbs, mascarpone, salt, pepper, parsley, mozzarella and parmesan.
  5. 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

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

% 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.