No ImageSausage Stuffed Zucchini

Did you make it? Rate it!

  1. Traci

    This is my second go-round with this recipe the first one is a really large zucchini this time of used 4 small and I use chopped mushrooms instead of tomato is I have a picky eater and I use panko instead of the fresh bread crumbs and let me tell you this recipe is to die for my picky eater and I just love it thank you my picky eater asked me to make this one and make sure he knows how to make it you’re awesome


  2. Rebecca

    LOVED this recipe.
    I am dairy free so I subbed the parmesan for nutritional yeast. Also pre-baked my zucchini after hollowing out for about 20 minutes which made it perfectly tender once everything was done!
    I highly recommend and will definitely be making again!


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  3. Denise

    This recipe was delicious!! Will definitely make it again. The only thing I would suggest is to blanch the zucchini before stuffing it. The zucchini was a bit too firm for me.


  4. Kate

    This is really delicious! I’m gluten free so I substitued minced white mushrooms for the bread crumbs and sauted the mushrooms with the onions and garlic. My family loved it! it s the perfect use for the jumbo zucchini that often happens over night! Absolutely Yummy!


  5. Suzy

    We really enjoyed this! Some might not appreciate my tweaks, but trust me that you can veganize this recipe and it’s wonderful! Cutting the recipe in half, I used 2 smallish zucchini. I stuffed with 2 links of Field Roast Italian “sausage,” a flax egg and 2 tablespoons of nutritional yeast. All the other fresh veggies and herbs really made the dish pop! Thanks for the recipe!


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