Italian Sausage Stuffed Zucchini

4 of 5
(23 ratings)
Total Time
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Tender zucchini shells stuffed with a mixture of Italian sausage, tomatoes, zucchini and onions, then topped with Parmesan cheese

  • PAM® Original No-Stick Cooking Spray
  • 2 medium zucchini, each cut in half lengthwise
  • 6 ounces Italian turkey sausage
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 cup panko bread crumbs
  • 1/4 cup Egg Beaters® Original
  • 2 tablespoons grated Parmesan cheese

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  1. Preheat oven to 375° F. Spray 13x9-inch baking dish with cooking spray.
  2. Scoop pulp from each zucchini half, leaving 1/4-inch shells and reserving pulp. Place shells cut-side down on a microwave-safe plate and cover with waxed paper. Microwave on HIGH 4 minutes or until shells begin to soften slightly. Arrange shells in baking dish.
  3. Cook sausage in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Remove sausage from skillet; set aside.
  4. Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened. Stir in drained tomatoes, cooked sausage and bread crumbs. Remove from heat; cool about 5 minutes.
  5. Stir in Egg Beaters. Spoon filling into zucchini shells. Sprinkle with cheese. Bake 10 minutes or until cheese begins to brown.
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Nutrition Information
Calories: 348 View complete nutrition information
Reviews (19)

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cindy stowe April 04, 2016

can make this upcoming in summer,,yumm!!.

Big Apple Annie September 24, 2015

Have been stuffing large zucchini forever with a mix of ground meats including Italian sausage, it's a great dish to do with especially over-grown ones, which I let happen just for this purpose. Have never used Panko as I think it may render some dryness but have used my own fresh bread crumbs. The suggestion to use stuffing mix sounds good but I wonder if it may make it too salty? Anyway, good recipe, can be embellished many ways by adding just a smidgen of corn or other veggie, topping with grated cheddar ... and so on.

Barbara Sefcik CSJ September 24, 2015

my roommate and I loved this. I added onions to it and used a whole egg. it was very filling and we ate 1 1/2.

Shirley September 13, 2015

I tried this and my husband and I just loved it. I may try some of the other variations that were offered but we loved it as is. We found that one-half zucchini stuffed was enough for us with a salad side. I reheated the rest the next night and I think it tasted even better (if that is possible)! Sure does reheat well and doesn't loose anything. This will be on our favorite list. Thanks for the wonderful recipe and to those who offered variations --thank you.

carolyn September 11, 2015

Very good. Used stove top stuffing and it did add some more flavor. And to Robert - play nice! We aren't all as smart as you try to be.

Robert Schreiner August 29, 2015

I wish people like you would understand the words that you use. Zucchini are multiple small (cigar sized) squash. What you are using in the recipe is one zucca. Why don't you use the English word, instead of misusing an Italian word?