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Italian Sausage & Cheese Stuffed Zucchini

This tasty Stuffed Zucchini with Italian Sausage & Cheese is the perfect way to use up your overload of zucchini. A delicious dinner idea.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Italian
Keyword: Italian stuffed zucchini, stuffed zucchini, zucchini boats
Servings: 6 servings
Calories: 396kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 3 medium-large zucchini
  • 1-2 Italian sausage* (mild or hot)
  • 3 tablespoons olive oil (divided)
  • 2 eggs
  • 3 tablespoons bread crumbs
  • 1/4 cup mascarpone or double cream (55 grams)
  • 1-2 pinches salt
  • 2 dashes pepper or hot pepper flakes if preferred
  • 1/4 teaspoon parsley flakes
  • 1 cup shredded firm mozzarella/ gruyere or fontal cheese (120 grams)
  • 1/2 cup parmesan cheese freshly grated (50 grams)

*the amount of sausage is 1/2 cup cooked (65 grams)

    TOPPING

    • 1- 1 1/2 tablespoons olive oil
    • 2 tablespoons freshly grated parmesan cheese

    Instructions

    • Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1 1/2 tablespoon of olive oil.
    • Trim the ends off the zucchini, then cook in salted boiling water for approximately 10-15 minutes (tender but not mushy) then drain and emerge in cold water. When cool enough to handle slice down the middle lengthwise and remove the pulp with a small spoon, chop the pulp and set aside. Place the zucchini boats cut side up on prepared baking pan.
    • In a small frying pan add 1 tablespoon of olive oil, remove the casing from the sausages and break into small pieces, fry until golden. Drain on a paper towel.
    • In a medium bowl gently mix together the zucchini pulp, Italian sausage, eggs, bread crumbs, mascarpone, salt, pepper, parsley, mozzarella and parmesan.
    • Fill the zucchini boats with the mixture, sprinkle with parmesan cheese and drizzle with olive oil. Bake for approximately 20 minutes. Serve immediately. Enjoy.

    Notes

    You can also use 1/4 cup whole cream but then only use 1 egg.

    Nutrition

    Calories: 396kcal | Carbohydrates: 5g | Protein: 16g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 491mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 0.4mg | Calcium: 367mg | Iron: 0.9mg