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Stuffed Zucchini

Looking for another way to enjoy that fresh summer zucchini? Here is just another simple recipe, a hearty and tasty dish that can be served as a side or a main course.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 People

Ingredients
  

  • 2 Zucchini Large
  • 3 Tbs Olive oil
  • 1 Cup Onion chopped
  • 1 Tsp Garlic minced
  • 1 Pound Italian Sausage
  • 1/2 Tsp Salt
  • 1/4 Tsp Black pepper
  • 1 Cup Italian-style bread crumbs
  • 1 Cup Parmesan grated
  • 1 Egg large
  • 5 Tbs Whole milk

Instructions
 

  • Preheat the oven to 375°F.
  • Cut the zucchini in half length-wise and scoop out the seeds.
  • Rub the outside of the zucchini halves with 1 teaspoon of olive oil and place in a 13x9-inch baking dish.
  • In a skillet over medium heat, sauté the onion in the remaining olive oil until soft.
  • Add the garlic and sausage meat and cook for 5 minutes, or until browned.
  • Drain any excess fat from the pan and discard.
  • Add the salt, pepper, breadcrumbs, and cheese to the skillet and mix to fully combine.
  • In a small bowl, mix the egg and cream together, then add to the skillet mixing to fully incorporate.
  • Fill the zucchini halves with the sausage mixture.
  • Bake covered with foil for 25 minutes, remove the foil and continue to bake for an additional 20 minutes. The zucchini is cooked when it is fork tender.
  • Serve with a side of Italian sauce.