Sausage Stuffed Zucchini

“I have fond memories of these, until the allergies kicked in! Wish I could still eat them.” – Calla Ferre

“I like to double the stuffing ingredients to make these a more substantial part of the meal.” – April Ferre

Sausage Stuffed Zucchini

Course: Side Dishes – Vegetables
Cuisine: Italian


  • 4 (2 Pounds) Medium Zucchini
  • 1/4 Pound Pork Sausage
  • 1/4 Cup Onion Chopped
  • 1/2 Cup Fine Cracker Crumbs
  • 1 Egg Slightly Beaten
  • 1/2 Cup Parmesan Cheese
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Thyme
  • Dash Garlic Salt
  • Dash Pepper


  • Cook whole zucchini in boiling salted water until barely tender (7 to 10 minutes). Cut in half lengthwise; scoop squash from shells and mash.
  • Cook sausage with onion; drain fat. Stir in zucchini. Reserving 2 tablespoons Parmesan cheese, add remaining ingredients.
  • Spoon into shells and place in shallow baking dish. Sprinkle with cheese and dash with paprika. Bake at 350 degrees for 25 to 30 minutes. Makes 4 servings.

Recipe – Jean Hansen – From Better Homes and Gardens Magazine