Recipe: Stuffed Zucchini


The idea of “stuffing” food is a good indicator that it’s probably going to be amazing in the end. Why? Because when you introduce other amazing flavors into a vessel that not only has a great taste but also soaks up the flavors of the other ingredients, the dish takes on an entire new profile and is divine. Stuffing a red pepper is typical but during this time of year zucchini is plentiful and downright delicious. The Italian flavors work perfectly but this would also be great with a wide variety of ingredients. This is a perfect dish to improvise with ingredients you have at home now – just don’t forget a binder! (Bread crumbs).


  • 3 zucchini
  • 1 pound pork sausage
  • 1 cup dry bread crumbs
  • 1 clove garlic, minced
  • 1 (32 ounce) jar spaghetti sauce
  • ½ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
  3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted. Use a broiler to brown and melt the cheese for a few minutes.