Stuffed Zucchini With Sausage and Parmesan Cheese

Stuffed Zucchini With Sausage
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  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 Pieces (4 Servings)
Nutritional Guidelines (per serving)
238 Calories
12g Fat
22g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Pieces (4 Servings)
Amount per serving
Calories 238
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 23%
Cholesterol 78mg 26%
Sodium 503mg 22%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Protein 13g
Calcium 202mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A mixture of mild sausage and Parmesan cheese make up the filling for this delicious stuffed zucchini. Use a mild sweet Italian sausage or breakfast sausage in this recipe. You could use a turkey sausage as well.


  • 4 medium zucchini
  • 1/4 pound mild Italian sausage or any fresh sausage
  • 1 clove garlic, minced
  • 1/2 cup grated parmesan cheese, divided
  • 1/2 cup crushed saltine crackers
  • 1 egg, lightly beaten​​
  • 1/4 teaspoon dried leaf thyme, crumbled
  • 1/4 teaspoon salt
  • dash pepper

Steps to Make It

  1. Cook whole zucchini in boiling salted water until just barely tender, about 5 to 8 minutes.

  2. Heat the oven to 350 F.

  3. Cut each zucchini in half lengthwise; scoop out the squash, leaving about 1/4 inch of shell. Mash the squash you took out; set aside.  Place the shells in a shallow baking dish; set aside.

  4. In a heavy skillet over medium heat, cook sausage with chopped onion. Drain off excess fat and stir in mashed zucchini.

  5. Reserving 2 tablespoons of parmesan cheese for topping, add remaining parmesan cheese to the meat mixture along with the crushed crackers, egg, thyme, and salt and pepper. Mix well.

  6. Spoon the mixture into the zucchini shells and sprinkle with the reserved 2 tablespoons parmesan cheese.

  7. Bake for 20 to 30 minutes.