Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.
I love to grow our own vegetables in my raised bed garden. Zucchini is one of my favorites, but sometimes they hide under the leaves until they have grown quite large.
This recipe for Italian Stuffed Zucchini makes use of those great big zucchinis, which is why I love it!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
About The Zucchini
A fairly large zucchini is necessary for this dish. You know, the big zucchini you find you overlooked in your garden or buy at your local Farmer’s market.
It also might be the kind a friend gives you in a grocery bag after their harvest. You want a BIG zucchini, so you have plenty of room for all the delicious Italian filling!
I received this recipe for Italian stuffed zucchini from a friend of mine named Shannon. I worked in a school office with Shannon for many years and love her dearly.
She was one of my early inspirations for starting a veggie garden (for which I remain grateful!).
What’s IN Italian Stuffed Zucchini?
I’ve made stuffed zucchini several times over the years. The pairing of a large garden-grown zucchini stuffed with Italian sausage, garlic, Parmesan and Mozzarella cheeses adds up to a delicious and quick dinner!
Italian stuffed zucchini is so easy to prepare and it’s an all-in-one meal because it has meat AND veggies! See how big the zucchini is in the photo below?
Here is a side view of all that melted Parmesan and mozzarella cheese on top! YUM!
I hope you will consider trying this simple recipe for stuffed zucchini and trust you and those you love will enjoy it, too!
Thank you for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More Recipes With ZUCCHINI?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious recipes using zucchini to choose from, including:
- Triple Chocolate Zucchini Muffins
- Baked Parmesan Zucchini Fries
- Carrot Zucchini Bread
- Cucumber and Zucchini Carpaccio Salad
- Curried Zucchini Soup
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.
- 1 large zucchini
- 1 pound ground beef
- 1/2 pound Italian sausage (or use 2 links with casing removed)
- 3/4 cup Italian bread crumbs
- 1 medium onion , finely chopped
- 1/4 teaspoons oregano
- salt & pepper (to taste)
- 2 cloves minced garlic
- 6 ounces can tomato sauce
- 3 Tablespoons butter , melted
- 1 pound mozzarella cheese , grated
- 1/2 cup Parmesan cheese (Kraft "green container" Parmesan works great)
- Saute hamburger meat, Italian sausage, onion and garlic until cooked. Drain grease. Put meat mixture in large bowl.
- Add breadcrumbs, oregano, salt, pepper and tomato sauce to meat mixture. Mix well.
- In a skillet, par boil zucchini in water till tender. Remove zucchini and cut in half-length-wise. Remove seeds with a spoon, creating out a "tunnel" indentation in the zucchini (this will hold the filling-see photo below). Poke holes in zucchini with fork, then brush melted butter all over surface of the zucchini. Season with salt and pepper. Place zucchini halves in a 9x13 baking dish.
- Stuff both the carved "tunnels" with the hamburger mixture. Sprinkle with Parmesan cheese.
- Cover pan with aluminum foil. Bake at 350 degrees for 25-30 minutes. Remove from oven. Uncover.
- Divide grated Mozzarella cheese in half. Sprinkle across top surface of both halves. Place pan back into the oven (uncovered) and continue baking for another 10-15 minutes, or until cheese has melted.
- Remove from oven and cut into serving sizes (can usually get 2-3 servings per half, but it depends of course, on the size zucchini you are using). Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!