Name: Stuffed Zucchini
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 Zucchini Squash; 1/4 lb Breakfast Sausage; 1/4 c Finely Diced Onion; 3 tbs Bread Crumbs (or crushed crackers); 2 tbs grated Parmesan Cheese; 1 Egg (lightly beaten); 1/8 tsp Onion Powder; Salt & Pepper to taste; 1/4 c Sharp Cheddar Cheese (freshly grated)

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In this post I’m sharing how to make a delicious Stuffed Zucchini Recipe.

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.

Here’s what you’ll need:

Zucchini
Breakfast Sausage, I prefer “hot” which is a little spicier
Crushed Ritz Crackers or Bread Crumbs
Grated Parmesan Cheese
An Egg, lightly beaten
Onion Powder
Salt & Pepper to taste
Shredded Cheese, I used cheddar

Table of Contents

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

In a small mixing bowl crush about half of 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 three tablespoons of bread crumbs instead.

Add the browned sausage & zucchini mixture to the bread crumbs. Add the grated Parmesan, salt, pepper and onion powder. Stir to combine. Taste for seasoning and adjust if needed. Next, add the beaten 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

Delicious stuffed zucchini on a plate with potato salad

Bake at 350 degrees for 35 minutes. Top with the shredded cheese and bake uncovered for another 10 – 15 minutes until the cheese is melted.

Let stand 5 minutes before serving. They are incredibly delicious! You’ll be wanting these again!

Blue and White plate with Sausage stuffed zucchini served with a side of potato salad

4.25 from 4 votes

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Stuffed Zucchini

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

Prep Time5

Cook Time50

Total Time55

Servings: Stuffed Zucchini

Calories: 223kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

2 Zucchini Squash
1/4 lb Breakfast Sausage
1/4 c Finely Diced Onion
3 tbs Bread Crumbs or crushed crackers
2 tbs grated Parmesan Cheese
1 Egg lightly beaten
1/8 tsp Onion Powder
Salt & Pepper to taste
1/4 c Sharp Cheddar Cheese freshly grated

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. Add the diced onion to the sausage as it cooks to soften.
Next, add the pulp from the zucchini and saute, about 4 minutes.
Add the sausage mixture to a small mixing bowl then add the bread crumbs or crushed crackers, the grated Parmesan cheese, and seasonings. Stir to combine. Taste for seasoning and adjust if needed.
Next, add the egg and mix to combine.
Use a spoon to add the filling mixture to each of the zucchini shells and place in a baking dish or on a lined sheet pan.
Bake for 35 minutes then top with shredded cheddar cheese and bake for an additional 10 to 15 minutes, or until the cheese is melted.

Notes

Ground beef may also be used if preferred over breakfast sausage.

Seasonings may be adjusted to suit individual tastes.

Nutrition

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Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

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Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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