Sausage-Stuffed Zucchini

04 Sep

This zucchini stuffed with a sausage, mushroom and onion stuffing that is then topped with Parmesan cheese and Alfredo sauce is a great way to use those zucchinis that grew to be too large.

-By Carrie (Strommen) Lennie


1/2 lb Bob Evans savory sage sausage
1/2 cup chopped onions
1 tsp minced garlic
1 cup chopped baby bella mushrooms
1 cup plain breadcrumbs, moistened with water (wet, not pasty)
1 jumbo zucchini (larger than 1 foot in length)
1 1/2 cups Alfredo sauce (any kind you like)
1 cup Parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Break up and cook sausage in a skillet until it just starts to turn brown.
  3. Add onions, mushrooms, and garlic to the sausage and continue cooking until sausage is no longer pink and the mushrooms and onions are tender. Remove from heat and let cool.
  4. Mix the wet breadcrumbs into the sausage mixture.
  5. Cut the zucchini in half both length-wise and width-wise so that you have 4 quarters. Use a spoon to scrape out and discard the seeds.
  6. Place the zucchinis in a 9X13-inch glass baking dish, skin-side down. Stuff the zucchinis by distributing the sausage stuffing into the four zucchini quarters.
  7. Bake stuffed zucchini in oven for 30 minutes.
  8. Top with Parmesan cheese and Alfredo sauce and continue baking for another 10 minutes.
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Posted by on September 4, 2011 in Side Dishes


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