If you’re looking for a way to use up some of your summer squash harvest, or you’ve just grown tired of your zucchini side dishes and would rather see it as the star of the show, then this recipe is exactly what you’re looking for. My Italian Sausage Stuffed Zucchini can be eaten as a meal all on their own, or they can be served alongside one of your favorite starches such as pasta, steamed rice (or cauliflower rice), whipped or baked potatoes, etc. This is a deliciously hearty meal with the added benefit of a generous amount of a low calorie vegetable.
To prepare this Italian Sausage Stuffed Zucchini you are going to need the following ingredients: Zucchinis (of course). I usually use ones that are 6-7 inches long. I’d recommend sticking close to that size so as to make sure you have enough filling for each. The filling consists of extra virgin olive oil, your preference of Italian sausage (mild, hot or sweet), fresh garlic, Italian breadcrumbs, shredded Italian cheese, Prego Italian sauce, salt, pepper and provolone cheese.
Begin by preheating your oven to 375°F. Next, wash the zucchini well and 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 about ¼ inch rim around each. Place the scooped-out zucchini halves in a 9×13″ 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.
Transfer the sautéed sausage and zucchini to a large bowl. Add the breadcrumbs, shredded cheese, and ¼ cup of the Prego sauce. Stir until everything is evenly combined. Taste and add a pinch of salt and pepper if needed.
Stuff the scooped-out zucchini halves with the sausage mixture. Pour the remaining Prego sauce over the zucchini and top with the provolone slices.
Bake the zucchini in the preheated oven for 30-35 minutes, or until the cheese is brown and bubbling and the zucchini are tender. Serve hot.
It’s important to note that these zucchini can also be made into a Keto meal by simply substituting Italian Flavor Pork Rind Crumbs for the Italian Breadcrumbs and Rao’s Homemade Marinara Sauce for the Prego Italian Sauce. Serve on top of a bed of cauliflower rice. The Keto version is equally as delicious!
Italian Sausage Stuffed Zucchini
8
servings20
minutes35
minutes355
kcalThese Italian Sausage Stuffed Zucchini feature hollowed out zucchini halves, stuffed with Italian sausage, bread crumbs and Mozzarella cheese, topped with spaghetti sauce and provolone cheese, and are baked up to perfection. They not only taste delicious, they are the perfect way to save some of those carbs while still enjoying a hearty meal!
Ingredients
4 medium zucchinis (6-7″ long)
1 Tablespoon extra virgin olive oil
½ lb. Italian sausage (mild, hot, or sweet)
2 cloves garlic, minced
½ cup Italian breadcrumbs
1 cup shredded Italian cheese blend
24-ounce jar Prego Italian Sauce Flavored with Meat
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
8 pieces sliced provolone cheese, halved
METHOD
- Preheat oven to 375°F. 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 ¼ inch rim around each. Place the scooped-out zucchini halves in a 9×13″ 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.
- Transfer the sautéed sausage and zucchini to a large bowl. Add the breadcrumbs, the shredded cheese, and ¼ cup of the Prego sauce. Stir until everything is evenly combined. Taste and add a pinch of salt and pepper if needed.
- Stuff the scooped-out zucchini halves with the sausage mixture. Pour the remaining Prego sauce over the zucchini and top with the provolone slices.
- Bake the zucchini in the preheated oven for 30-35 minutes, or until the cheese is brown and bubbling and the zucchini are tender. Serve hot.
Recipe Video
Notes
- These zucchini can also be made into a Keto meal by simply substituting Italian Flavor Pork Rind Crumbs for the Italian Breadcrumbs and Rao’s Homemade Marinara Sauce for the Prego Italian Sauce. Serve on top of a bed of cauliflower rice.
