Sausage And Cheese Stuffed Zucchini Recipes

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ITALIAN SAUSAGE-STUFFED ZUCCHINI



Italian Sausage-Stuffed Zucchini image

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

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

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

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

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.

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

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

1 teaspoon extra-virgin olive oil, plus more for baking dish
4 medium zucchini, halved lengthwise (about 2 pounds)
1 pound spicy Italian sausage, removed from casing
1 small onion, coarsely chopped (about 1 cup)
3 cloves garlic, minced (about 2 tablespoons)
1 cup coarse fresh breadcrumbs
2 teaspoons lemon zest, plus 1 tablespoon juice (from 1 lemon)
1 1/2 ounces grated Parmesan (about 3/4 cup), plus shavings for garnish
1 teaspoon coarse salt
1 large egg, lightly beaten

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.

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.

Provided by Zach Fairchild

Categories     Stuffed Zucchini

Time 1h25m

Yield 6

Number Of Ingredients 13

3 large zucchini
1 (14 ounce) can petite diced tomatoes
1 small white onion, minced
1 small green bell pepper, minced
4 tablespoons butter
2 cloves garlic, minced
1 pound bulk pork sausage
2 pinches Italian seasoning
salt and ground black pepper to taste
1 (10 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 pinch minced fresh Italian parsley

Steps:

  • Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
  • Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
  • Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
  • Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
  • Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
  • Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg

STUFFED ZUCCHINI WITH CHICKEN SAUSAGE



Stuffed Zucchini with Chicken Sausage image

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

2 zucchini, ends trimmed
3 tablespoons olive oil
2 links Italian-style chicken sausage, casings removed
2 teaspoons crushed red pepper flakes
salt and ground black pepper to taste
½ sweet onion (such as Vidalia®), chopped
3 cloves garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

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

SAUSAGE AND CHEESE STUFFED ZUCCHINI RECIPE



Sausage and Cheese Stuffed Zucchini Recipe image

Enjoy two kinds of cheese in our Sausage and Cheese Stuffed Zucchini Recipe. This stuffed zucchini recipe is a great way to make your day a special one.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 8 servings

Number Of Ingredients 7

4 zucchini (1 lb.)
1 pkg. (16 oz.) breakfast pork sausage
1 cup dry bread crumbs
1/2 cup KRAFT Grated Parmesan Cheese
1 clove garlic, minced
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
  • Chop removed zucchini pulp; place in medium bowl. Add crumbled sausage, bread crumbs, Parmesan and garlic; mix well. Spoon into zucchini shells.
  • Place filled shells in 13x9-inch pan; top with pasta sauce. Cover.
  • Bake 45 min. or until heated through. Sprinkle with mozzarella; bake 3 min. or until melted.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 810 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 6 g, Protein 15 g

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.-Warren Knudtson, Las Vegas, Nevada

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 8

4 medium zucchini (6 to 7 inches)
1/2 pound bulk mild Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano
1/2 cup fresh or frozen corn
1 medium tomato, seeded and diced
1 cup shredded cheddar cheese, divided

Steps:

  • Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through.

Nutrition Facts :

SAUSAGE STUFFED ZUCCHINI



Sausage Stuffed Zucchini image

I really love this recipe. I like to use smallish zucchini, because the large ones are just too tough. This filling is also very good for stuffed mushrooms or peppers or filo bites or whatever else you like.

Provided by P48422

Categories     Weeknight

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 medium zucchini (about 1 1/4 lbs.)
kosher salt
5 medium yellow squash (about 1 1/4 lbs.)
5 tablespoons olive oil, divided
2 large shallots, minced fine
1/2 lb white mushroom, finely chopped
1/2 lb shiitake mushroom, finely chopped
1 lb hot Italian sausage, removed from it casing
1 cup fresh breadcrumb
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup finely minced fresh flat leaf parsley
fresh ground black pepper

Steps:

  • Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
  • Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
  • Finely chop the remaining 2 squash.
  • Preheat the oven to 350 degrees F.
  • Prepare sheet pan by very lightly greasing it.
  • Get out your food processor.
  • Heat 1 tbl of the olive oil in a heavy skillet.
  • Add the shallots and cook until translucent but not brown, about 2 minutes.
  • Add the mushrooms and 1/2 tsp of salt (approx.).
  • Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
  • Transfer the mixture to a large mixing bowl.
  • Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
  • Add to the mushrooms.
  • Add the sausage to the pan and saute until brown.
  • Transfer the sausage to the food processor and process until very fine.
  • Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
  • Taste and season with additional S&P if needed.
  • Fill the zucchini and squash shells, sprinkle with extra cheese.
  • Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
  • Serve with a rice pilaf.

Nutrition Facts : Calories 549.2, Fat 36.6, SaturatedFat 10.8, Cholesterol 50.5, Sodium 1206.3, Carbohydrate 31.8, Fiber 5.6, Sugar 11.7, Protein 26.3

SAUSAGE STUFFED ZUCCHINI



Sausage Stuffed Zucchini image

You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.

Provided by Rita1652

Categories     Lunch/Snacks

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 23

3 zucchini, sliced lengthwise seeds removed rubbed with
olive oil, and seasoned with
salt and pepper
olive oil, to coat bottom of skillet
1 1/2 cups cooked crumbled sausage (optional)
1 red pepper, diced
1 onion, diced
3 garlic cloves, minced
1 stalk celery, chopped
1/2 cup butternut squash or 1/2 cup pumpkin, very finely diced
1/2 cup creamed corn
1/4 cup golden raisin
1 teaspoon cumin
1 teaspoon curry
1 teaspoon parsley
1 teaspoon basil
salt and pepper
1 cup tomato sauce
1 cup cooked Bulgar wheat
1/4 cup grated parmesan cheese
1/2 cup pine nuts
1/2 cup white wine
1/2 cup chicken stock or 1/2 cup vegetable stock

Steps:

  • In a greased casserole dish lay oiled zucchini cut side up.
  • In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
  • Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
  • Adjust seasoning to taste.
  • Mound filling onto zucchini halves, top with cheese and pine nuts.
  • Pour wine and stock in bottom of pan.
  • Bake 30 minutes at 350°F.

Nutrition Facts : Calories 226.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 4.3, Sodium 386.8, Carbohydrate 27.7, Fiber 5.1, Sugar 11.4, Protein 7.7

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From barefeetinthekitchen.com


ZUCCHINI STUFFED WITH SAUSAGE RECIPE - FOOD NEWS
Preheat oven to 375 degrees F (190 degrees C). 3. In a bowl, mix together chopped zucchini flesh, sausage, bread crumbs, Parmesan and garlic. 4. Stuff each zucchini shell with the mixture and top with 2 tablespoons pasta sauce. 5. Cover with foil and bake in the preheated oven for approximately 40 minutes. 6.
From foodnewsnews.com


SAUSAGE STUFFED ZUCCHINI - A FAMILY FEAST®
2022-03-02 Instructions. Preheat oven to 375 degrees F. Take each squash and cut off stem and a small slice off end. Slice a small sliver from bottom side so that the zucchini will sit upright without rolling. Leave a half inch on each end and slice off the top third, saving for later. With a spoon, scoop out and discard seeds.
From afamilyfeast.com


SAUSAGE AND CHEESE STUFFED ZUCCHINI RECIPE > KITCHEN
2022-05-18 Ingredients. For 4 people: 2 medium zucchini; 4 fresh sausages; 150 gr. of brie cheese; 2 carrots; 1 leek; 100 gr. of green beans; 1 scallion; Water; olive oil; Salt
From ie.diet-nutrition.org


ZUCCHINI STUFFED WITH ITALIAN SAUSAGE AND CHEESE - CLOSET COOKING
2007-10-22 Remove from the heat and stir in the basil. Let the stuffing cool. Mix in half of the cheese. Stuff the zucchinis with the stuffing and top with the remaining cheese. Bake in a preheated 400F/200C oven until the zucchinis are tender and the cheese is …
From closetcooking.com


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