Zucchini Stuffed With Sausage Recipes
ITALIAN SAUSAGE-STUFFED ZUCCHINI
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
SAUSAGE-STUFFED ZUCCHINI
These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
- Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.
STUFFED ZUCCHINI
This is good served with French bread and a salad.
Provided by LTHASKINS
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
- Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g
STUFFED ZUCCHINI WITH CHICKEN SAUSAGE
For a light dinner, try this simple and yummy recipe!
Provided by Christine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
- Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
- Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.
Nutrition Facts : Calories 260 calories, Carbohydrate 20 g, Cholesterol 36.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 11.7 g, SaturatedFat 3.5 g, Sodium 548.1 mg, Sugar 5.7 g
COUNTRY SAUSAGE STUFFED ZUCCHINI SQUASH
We were very impressed by this zucchini recipe. It's a great way to use the extra bits of ingredients you may have in the fridge. Really, this could be served for any meal. It was like a breakfast casserole in a zucchini boat. If you like a little extra kick to your meals, use hot sausage. Looking forward to making this easy...
Provided by Janice Ross
Categories Pork
Time 40m
Number Of Ingredients 11
Steps:
- 1. I had 2 small zucchini that I scooped out the center.
- 2. Chop up what you've scooped out and place in a frying pan. Add the sausage, celery, onion, garlic powder, and bell pepper. Saute all of this until the sausage and vegetables are tender and the meat lightly brown.
- 3. Mix the flour and bread crumbs in with this mixture. Salt and pepper.
- 4. Wait a little while to let this set then mix the egg into this mixture. It shouldn't be really hot because it will fry the egg.
- 5. Add slices of butter to a small baking dish. Place the scooped out zucchini on top of the butter. Spoon the sausage mixture in it. Bake at 350 degrees uncovered for 20 minutes or until you can tell that the large zucchini is tender.
- 6. Then add grated cheese on top and bake until it browns or bubbles.
- 7. Note: This recipe was created just for one or two people so you will need to increase measurements for a larger amount. This would be good with Italian sausage from the casing or hot country-style sausage. I just used what I had on hand that day and it turned out very delicious!
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
ITALIAN SAUSAGE STUFFED ZUCCHINI
Categories Leafy Green
Number Of Ingredients 12
Steps:
- Scrub and cut off ends of zuc and cook in boiling water or put in mic cut in half lenghtwise, scoop out pulp leaving shell, save pulp Brown sauage and onion and spoon off fat. Mix with next 6 ing and the pulp. Pile in shell in baking dish anddot each one with butter and Parmesan. Cover with sauce Bake at 350 for 30 min.
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Servings 3Estimated Reading Time 4 minsCategory Dinner / Gluten FreeTotal Time 45 mins
- Slice zucchini lengthwise. Using a small knife to scoop out the flesh from the center and place onto a baking dish and set aside. You can reserve the flesh of the zucchini to use in soups, loaves of bread, or muffins.
- In a medium-size non-stick skillet, heat olive oil and add the onions and garlic, and saute for about 3 minutes until the onions are softened and translucent.
- Add the sausage, oregano, salt and red pepper flakes to the onions mixture and cook the sausage until it's fully cooked, breaking up into small pieces using a wooden spoon.
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- Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.
- Heat a large skillet to medium heat and spray with nonstick spray. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.
- In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.
SAUSAGE AND CORN STUFFED ZUCCHINI - AN OREGON COTTAGE
From anoregoncottage.com
Estimated Reading Time 7 mins
- Fill a large, shallow pan 1/4 full with water and a bit of salt and bring to a boil over high heat. Cut each zucchini in half lengthwise and place face down in the water (as much as possible). Reduce heat to medium; cover and cook 1 to 3 minutes only, just until crisp-tender. Remove from pan to a cutting board and let cool.
- Meanwhile, cook sausage over medium heat in a large skillet until browned. Add onion and garlic, cooking until onion is opaque, Mix in cream cheese and corn, stirring until cheese is melted.
GRILLED SAUSAGE STUFFED ZUCCHINI {EASY RECIPE!} - OUT GRILLING
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4/5 (1)Category PorkCuisine AmericanTotal Time 50 mins
- In another skillet, cook onions in olive oil and season with salt and pepper. Cooking over medium heat until onions are softened.
- Wash zucchini and cut into about 3 inch chunks. Use a spoon to scoop out the inside, leaving a bottom to form a cup.
ITALIAN SAUSAGE & CHEESE STUFFED ZUCCHINI RECIPE - AN ...
From anitalianinmykitchen.com
Estimated Reading Time 4 mins
- Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1 1/2 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.
SAUSAGE STUFFED ZUCCHINI - - TASTES LOVELY
From tasteslovely.com
Estimated Reading Time 4 mins
- Cut all the zucchini’s in half, scoring around the seeds and scooping out the flesh. Set all the flesh aside in a mixing bowl
- In an oven proof pan, cook the onions over medium heat for 3-5 minutes until they start to turn translucent, salt & pepper
- Snip the top of the sausage casing and squeeze out the sausage meat, breaking up the meat with a wooden spoon, cook until almost cooked through, 5 minutes
- When the sausage is almost cooked through, add in the zucchini flesh, breaking up with a spoon, cooking for 3 more minutes
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Estimated Reading Time 6 mins
- Wash the zucchini well, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4 inch rim around each. Place the scooped out zucchini halves in a 9x13" casserole dish or on a large baking sheet. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
- Add the olive oil and Italian sausage to a large skillet and sauté over medium heat. Break the sausage up into small pieces as you sauté and cook until the sausage is thoroughly browned (about 5 minutes). Drain off the excess fat.
- Add the minced garlic and chopped zucchini to the skillet and continue to sauté until the zucchini pieces are soft (about 5 minutes more). Remove the skillet from the heat.
- Begin to preheat the oven to 375ºF. Transfer the sautéed sausage and zucchini to a large bowl. Add the bread crumbs, 1/2 cup of the shredded cheese, and 1/4 cup of the pasta sauce. Stir until everything is evenly combined. Taste and add a pinch of salt and pepper if needed.
STUFFED ZUCCHINI BOATS WITH SAUSAGE RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
- Hollow out the zucchini. Cut 4 zucchini in half lengthwise, no need to trim the ends. Using a small spoon or melon baller, carefully scoop out the flesh of the zucchini, leaving a 1/4-inch thick shell to form zucchini boats.
- Drain the zucchini flesh. Finely chop 1 cup of the zucchini flesh (discard the remaining flesh). Place in a fine-mesh strainer, sprinkle with 1/4 teaspoon of the kosher salt, and toss to combine. Set the strainer over a bowl or in the sink to let the zucchini drain.
- Season the zucchini boats. Season the cut side of the zucchini boats with 1/4 teaspoon of the kosher salt. Flip them over onto a plate or rimmed baking sheet and set aside so they release liquid.
- Make the tomato sauce. Place 2 cups cherry tomatoes, 4 tablespoons unsalted butter, and 1/4 teaspoon of the kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse until the tomatoes are chopped very finely (almost smooth) and the butter is in very small chunks, about 20 (1-second) pulses.
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Estimated Reading Time 6 mins
- Cut the zucchini in half lengthwise. Using the tip of a spoon, remove the seeds and discard. Then scrape out the flesh and finely chop it up; set aside. (You want to remove enough flesh so the squash can cook properly, but not so much that the zucchini frame is too thin and weak to hold the filling.)
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Estimated Reading Time 4 mins
- Slice the zucchini in half lengthwise and scoop all the seed out and place them on a baking tray. Sprinkle a little salt and pepper on the insides of the zucchini. Cook the zucchini in the oven for 5 mins. Remove from the oven.
- While the zucchini is cooking, chop up the onion (we like a medium sized chop) and dice up the garlic. Saute for about 2 to 3 mins, remove from heat and place it in a bowl.
STUFFED ZUCCHINI BOATS WITH SAUSAGE AND PARMESAN ...
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- Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the sausage, onion, and bell pepper. Using a wooden spoon or heatproof spatula, break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, 5 to 8 minutes. Stir in the salt, pepper, and red pepper flakes.
- Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.
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- Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
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