Dinner

Stuffed Zucchini

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In this I’m sharing how to make Stuffed Zucchini.
 
My family requested a dinner of grilled peppercorn beef tenderloin, mashed potatoes, and zucchini. While I was thinking about the preparations for dinner my mind started wondering….how should I prepare the zucchini.
 
‘Cause you know, sometimes you just want something a little different. I decided to make a stuffed zucchini and OH M GEE it turned out so good that I had to share it with y’all!
 
The stuffed zucchini that I used as a side dish, honestly could have been a meal itself. This recipe serves four. It takes about 15 minutes to prep and bakes for 45 minutes.
 
Ingredients:
 2 small to medium Zucchini
1/4 lb Country Breakfast Sausage, I used Neese’s but any brand will work
1 fresh stack sleeve of original Ritz Crackers, crushed. If you do not have fresh stack sleeves, just use half of a regular sleeve.
2 tbs grated Parmesan Cheese
1 Egg, lightly beaten
1 tbs Sour Cream
1/8 tsp Onion Powder
Salt & Pepper to taste
1/4 c Shredded Cheese, I used cheddar
Chicken Stock or Broth
 
 

Stuffed Zucchini Squash

Start by cutting your zucchini in half and scoop out the middle with a spoon, leaving about 1/4″ of the shell. Reserve the zucchini that you scoop from the shell. It will be used in the filling.
 
Preheat your oven to 350°F.
 
In a small skillet scramble cook the sausage. Chop up the reserved zucchini pulp and add it to the sausage then saute for 3 or 4 minutes.

How to Make Stuffed Zucchini

 
Filling for stuffed zucchini boats
 
In a small mixing bowl crush a fresh stack sleeve of Ritz crackers. I used crackers because I didn’t have bread crumbs on hand. If you prefer to use bread crumbs, use 1/4 cup of bread crumbs instead.
 
Add the browned sausage & zucchini mixture to the bread crumbs. Add the grated Parmesan, sour cream, salt, pepper and onion powder. Stir to combine. Add egg and mix everything together.
 
Add your zucchini “boats” to a baking dish and fill each one with the filling mixture.

Easy Baked Zucchini Boats

 
Summer zucchini stuffed with sausage and cheese filling
 
 Add 1/4″ of chicken stock or broth in the bottom of the dish. Cover with foil. Bake at 350 degrees for 35 minutes. Remove the foil, top with shredded cheese and bake uncovered for another 10 – 15 minutes until the cheese is melted.
 
Cheesy stuffed zucchini recipe
 
Let stand 5 minutes before serving. They are incredibly delicious! You’ll be wanting these again!
 

Stuffed Zucchini

Stuffed Zucchini

Easy stuffed zucchini boats are perfect as a side dish and filling enough to be the entire meal

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 2 Zucchini Squash
  • 1/4 lb Country Breakfast Sausage
  • 1/2 sleeve of Butter Crackers, (like Ritz) crushed. I
  • 2 tbs grated Parmesan Cheese
  • 1 Egg, lightly beaten
  • 1 tbs Sour Cream
  • 1/8 tsp Onion Powder
  • Salt & Pepper to taste
  • 1/4 c Shredded Cheese, I used cheddar
  • Chicken Stock or Broth

Instructions

Preheat oven to 350°F.

Slice the zucchini in half lengthwise and use a spoon to remove the pulp, leaving about ¼ inch border along the shell.

Reserve the pulp and set aside to use in the filling mixture.

Brown the sausage, breaking apart as it cooks, in a small skillet.

Next, add the pulp from the zucchini and saute, about 4 minutes.

Add the sausage mixture to a small mixing bowl then add the crushed crackers (bread crumbs would be fine also), the grated Parmesan cheese, and seasonings. Stir to combine.

Next, add the egg and mix to combine.

Add the filling mixture to each of the zucchini shells and place in a baking dish.

Next, add a little chicken stock or broth (just use water if you don't have any) to the bottom of the baking dish. About ¼ inch or so.

Cover with foil and bake for 35 minutes then remove the foil and top with shredded cheese and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 247 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 93mg Sodium: 345mg Carbohydrates: 9g Fiber: 1g Sugar: 4g Protein: 15g
 
 
Easy stuffed summer zucchini recipe - delicious with pork sausage and cheese filling #Zucchini #Recipes #squash
 
 

 

 
 
 
 
 

 

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1 Comment

  • Reply
    Miz Helen
    June 18, 2017 at 5:09 pm

    I love the stuffing for your Zucchini! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

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