This is good served with French bread and a salad.

Stuffed Zucchini

zucchini

pork sausage

dry bread crumbs

garlic,

(32 ounce) jar spaghetti sauce

Parmesan cheese

mozzarella cheese

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.


This recipe needs a lot of adjustments. In order for the zucchini boats not to be undercooked, (ie. crunchy)  they should be baking in the oven while the stuffing is prepared.  I half-cooked the sausage, if nothing else just to get it a little eaiser to mix with the rest of the ingredients.  I used a hot italian sausage and it really added to the flavor.  Decrease the amount of breadcrumbs by 1/2 I also reccomend adding roasted red peppers (chopped), fresh basil and sundried tomatoes (chopped) to the stuffing along with crushed red pepper flakes (about 1 tablespoon).  Also make sure you use a good quality tomato sauce and lots of extra cheese.  There is so much potential with this recipe you just have to make it your own.

This is delish as written! Thanks LTHASKINS!! I don't know why people write things in their reviews that they can't possibly know if they don't make it as written. If they want to use this recipe as a base and come up with a new one, post it as a different recipe. You DO NOT need to brown the meat first and you should know not to use a very large zucchini and expect it to cook in 45 minutes without precooking it some. It was also delicious with regular sausage and good mozzarella! Everybody loved it.

Need to state that the meat be browned prior to adding and need to give suggested size of zuchini to use.

Awesome! This was met with mixed reviews from Sonny. Hubby and I couldn't get enough. This is very filling though. Made for dinner lastnight, this morning Sonny said "that was good dinner lastnight" We will make this again. Followed recipe exactly, browning sausage 1st. We used 3 zucchini about 5 inches in diameter and 9 inches long, filled our casserole dish completely. Thanks so much for this recipe.

Yum!  I made it pretty close to the original recipe (something unusual for me).  The only thing I changed were I used bulk Italian sausage and added an egg to the mixture.  Oh, and I upped the garlic (like triple or more) and added fresh basil to the sauce.  My recommendations- Use whatever sausage you like to start with.  Italian was great.  My friend Becky used Mushroom and Asiago that she got from Trader Joes.  I don't recommend Mozerella cheese.  Though it tasted fine, it resembled plastic on top.  My friend used jack cheese and it was great.  I love the sauce.  I want more of it (50-100 percent more.  We served it with Pasta.  My friend used brown Batsmati rice.  I liked them both, but the rice was better to me.  We just wanted more of that yummy sauce.

This is one of my husband's favorite recipes, and while we cook it mostly in the early summer months, he loves when I surprise him with it during the rest of the year also. I have never pre-cooked my meat, and it always turns out wonderful. Add a salad and some garlicy bread and it is more than a meal!  Great Recipe!!!

This was a good, basic recipe I used as a guide before tweaking to personalize to my tastes.  First, after halving the zucchini I microwaved them for a few minutes to pre-cook them a bit.  I browned the sausage, using Italian sausage I had removed from the casings.  To that I added chopped red and yellow bell pepper, onion and the garlic, more than called for, and some fresh herbs. I did chop the zucchini pulp and added that too.  I used no bread crumbs or other filler.  I mixed up the mozzarella and Parmesan, added some to the sausage mixture and reserved some to sprinkle over the top.  Rather than spaghetti sauce I used a good quality marinara, much less than 32 ounces, as I didn’t want the zucchini swimming in sauce.  I baked this, uncovered, for just over half an hour.  I served Hubs his over a bed of rice and left my low-carb version as is.  Delicious.

Yummy!  Even my kids loved it! I served this with garlic bread and pasta.  I cooked the sausage mixture first and reduced the baking time to 30 minutes.

I mostly followed this recipe. I had defrosted ground beef instead of sausage and I'm sure it would have been better with sausage. I also cooked my zucchini a bit in the oven in some water face down as it was the size of a tree and I didn't want it to be too tough. Also, I totally forgot the cheese...not sure how that happened...rough day, I guess. Anyway, it was good and I'll do it again. Thanks for reminding me of such a great way to use those monster zucchini that hide in my garden!

Zucchini are stuffed with sausage and tomato sauce and topped with cheeses.

stuffed zucchini

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 4

Author : LTHASKINS

Ingredients

Instructions

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