Stuffed Zucchini Recipe

This is delish as written! Thanks LTHASKINS!! I don't know why people write things in their reviews that they can't possibly know if they don't make it as written. If they want to use this recipe as a base and come up with a new one, post it as a different recipe. You DO NOT need to brown the meat first and you should know not to use a very large zucchini and expect it to cook in 45 minutes without precooking it some. It was also delicious with regular sausage and good mozzarella! Everybody loved it.

Awesome! This was met with mixed reviews from Sonny. Hubby and I couldn't get enough. This is very filling though. Made for dinner lastnight, this morning Sonny said "that was good dinner lastnight" We will make this again. Followed recipe exactly, browning sausage 1st. We used 3 zucchini about 5 inches in diameter and 9 inches long, filled our casserole dish completely. Thanks so much for this recipe.

Yum! I made it pretty close to the original recipe (something unusual for me). The only thing I changed were I used bulk Italian sausage and added an egg to the mixture. Oh, and I upped the garlic (like triple or more) and added fresh basil to the sauce. My recommendations- Use whatever sausage you like to start with. Italian was great. My friend Becky used Mushroom and Asiago that she got from Trader Joes. I don't recommend Mozerella cheese. Though it tasted fine, it resembled plastic on top. My friend used jack cheese and it was great. I love the sauce. I want more of it (50-100 percent more. We served it with Pasta. My friend used brown Batsmati rice. I liked them both, but the rice was better to me. We just wanted more of that yummy sauce.

This was a good, basic recipe I used as a guide before tweaking to personalize to my tastes. First, after halving the zucchini I microwaved them for a few minutes to pre-cook them a bit. I browned the sausage, using Italian sausage I had removed from the casings. To that I added chopped red and yellow bell pepper, onion and the garlic, more than called for, and some fresh herbs. I did chop the zucchini pulp and added that too. I used no bread crumbs or other filler. I mixed up the mozzarella and Parmesan, added some to the sausage mixture and reserved some to sprinkle over the top. Rather than spaghetti sauce I used a good quality marinara, much less than 32 ounces, as I didn’t want the zucchini swimming in sauce. I baked this, uncovered, for just over half an hour. I served Hubs his over a bed of rice and left my low-carb version as is. Delicious.

This is one of my husband's favorite recipes, and while we cook it mostly in the early summer months, he loves when I surprise him with it during the rest of the year also. I have never pre-cooked my meat, and it always turns out wonderful. Add a salad and some garlicy bread and it is more than a meal! Great Recipe!!!

I mostly followed this recipe. I had defrosted ground beef instead of sausage and I'm sure it would have been better with sausage. I also cooked my zucchini a bit in the oven in some water face down as it was the size of a tree and I didn't want it to be too tough. Also, I totally forgot the cheese...not sure how that happened...rough day, I guess. Anyway, it was good and I'll do it again. Thanks for reminding me of such a great way to use those monster zucchini that hide in my garden!

Yummy! Even my kids loved it! I served this with garlic bread and pasta. I cooked the sausage mixture first and reduced the baking time to 30 minutes.

FYI: If you have problems with crunchy zucchini, split them lengthwise and par boil them before scraping centers, stuffing and baking them. This works well on larger zucchini and makes scraping centers much easier. Do not over cook, 2 minutes usually does it. I have used this method for 23 years and this step makes the recipe much easier. A great recipe to use up leftover spaghetti sauce and a bountiful zucchini harvest.

Good stuff. I used spicy Jimmy Dean sausage - which does NOT need to be browned first - and added a little garlic powder and black pepper. I used regular little zucchinis and found they were cooked perfectly after 40 mins. We had it with angel hair pasta. Thanks!

Would suggest using smaller zucchini as bigger ones are tough and stringy, You can solve the problem of underbaked boats by par-baking them in the oven for 15 to 20 minutes. Just salt and pepper them and add a splash of olive oil to the hollowed-out zucchini. Cook the rest of your ingredients on the stove, minus the sauce and mozzarella, then stuff the boats. Cover wit the sauce and mozzarella and and bake for 15 minutes more.

This is an excellent recipe. One caution though. One reviewer said you have to pre-cook your zucchini while preparing the stuffing to avoid the zucchini from coming out undercooked. I know my zucchini..lol. I grow it, I cook it, we eat it until it comes out of our ears. Pre-cooking depends on the size of the zuck you're using. If it's a small or medium size zuck there is no need to pre-cook. 45 mins in the oven in enough time for it to cook to perfection. Perhaps if you're using a really large size zucchini from someone's garden then I can see pre-cooking a bit. If you do pre-cook be sure to put a wee bit of water in the dish. As for me, I usually saute' the sausage just a little to get rid of some of the fat before mixing with other ingredients and baking. You don't have to though. This is a really tasty recipe. Think about trying turkey sausage too.

Good

I have used this recipe for years. I make a few changes such as I use hot Italian sausage. I let the zucchini boats cook for awhile, then drain the excess water, and then add the sauce. About 10 minutes before the dish is done cooking I add mozzarella and leave it uncovered. I freeze these and have them throughout the winter. It's not as good as fresh, but still very tasty.

I omitted the marinara and made it with ground turkey, and added bacon bits and dried parsley this time. We love this recipe.

Excellent way to use zucchini from the garden! So tasty and hearty 😊

The recipe had good flavor, from the jarred marinara sauce I used, but my zucchini turned to mush, after 45 minutes baked under foil, and additional time after removing the foil.

Very tasty! Somehow, I overlooked adding the spaghetti sauce. We did not miss it! I was asked to keep this recipe and make it again and again!!

Even my roommate approved.

Not sure what you mean 1 lb pork sausage???? Italian or breakfast pork sausage !!! Planning to make it haven’t done yet

Goooood!!