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Sausage-Stuffed Zucchini

Usually, I prepare zucchini in the summer when I harvest them fresh from my garden. But this stuffed zucchini is great any time of year.

Zucchini stuffed with sausage filling, hot and ready to eat

Zucchini stuffed with sausage filling, hot and ready to eat

An Italian Recipe in a New Orleans Cookbook?

This sounds like a typical Italian recipe—with the sausage, Parmesan cheese, heavy cream, and other Italian ingredients—but I found it in a New Orleans cookbook. From reading this cookbook, however, I've learned that New Orleans cuisine borrows from a number of different nationalities, including French, Spanish, West African, and Native American.

Cajun cuisine is based on French and local ingredients. But this dish shows an Italian influence. As soon as I saw the title of the recipe, I knew I had to make it, even though I enjoy a number of other cuisines, as well.

Every week, I make a "recipe of the week," which I have my family rate. This recipe got three stars for excellent. I made it for supper for my husband and me, and we ate the whole thing. Also, it was good for our low-carbohydrate diet. He doesn't love everything, but he did love this. I think it was the sausage that put it over the top.

Cook Time

Prep timeCook timeReady inYields

40 min

30 min

1 hour 10 min

2 to 4 servings

Ingredients

  • 4 small or 2 medium zucchini
  • 1/2 pound pork sausage, ground
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 5 tablespoons heavy cream
  • 2 tablespoons parsley, dried
  • 1/2 cup bread crumbs, French or Italian
  • 3 tablespoons Parmesan cheese
  • 1/2 teaspoon rosemary, dried and crumbled
  • 1/8 teaspoon thyme, dried
  • 1/2 teaspoon garlic powder
  • 1/2 cup chicken broth or stock

Substitutions

Rather than following the original recipe to the letter, I made several substitutions:

  • Instead of French bread crumbs, I used Italian bread crumbs.
  • Instead of 5 tablespoons of melted butter in the stuffing, I used only 2 tablespoons (I thought the stuffing was moist enough and did not need the extra fat).
  • I did not use the 1/16 teaspoon of cayenne pepper because my husband doesn't tolerate that spice well.
  • I used 1 teaspoon of garlic powder instead of the 1 clove of fresh garlic called for in the original recipe.

If you would like to try the recipe as it was originally written, you can reverse the substitutions I made. I always say you can make a recipe your own.

Instructions

  1. Preheat oven to 350 degrees. Wash, dry, and trim off the ends of the zucchini; then cut in half lengthwise. Carefully scoop out the pulp with a teaspoon, leaving the outer skin and about 1/8 inch of flesh intact for stuffing.
  2. Melt 2 tablespoons of the butter in a large saute pan and add the zucchini pulp. Cook slowly over low-medium heat until quite soft and wilted.
  3. While the pulp is cooking, fry the ground sausage in a small skillet until it is cooked through and just turning brown.
  4. Drain off all excess fat and add the sausage to the zucchini pulp in the saute pan. Turn the heat to low. Add the salt, pepper, 2 tablespoons of the heavy cream, parsley, bread crumbs, 2 tablespoons of the Parmesan cheese, rosemary, thyme, and garlic powder. Cook about 4 minutes, stirring constantly.
  5. Fill the zucchini boats with the cooked mixture, distributing it evenly. Add the remaining 1 tablespoon of cheese and the 3 tablespoons of heavy cream on top.
  6. Pour the chicken stock into the pan around the zucchini, taking care not to wet the stuffing.
  7. Bake in preheated 350-degree oven for about 30 minutes, or until the zucchini are tender when pierced with a fork and the filling is golden brown on top.
  8. Remove the zucchini carefully with a large slotted spoon or spatula, allowing the liquid to drain back into the pan. Enjoy!

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© 2020 Rachel L Alba

Comments

Rachel L Alba (author) from Every Day Cooking and Baking on February 02, 2020:

Hi Liz, That's interesting about the name. Thanks for commenting, I appreciate it.

Blessings to you.

Liz Westwood from UK on January 31, 2020:

This looks like a very tasty recipe. We call zucchini, courgettes in the UK.

Chitrangada Sharan from New Delhi, India on January 31, 2020:

Sounds delicious and easy to make. Good point about substitutes. We don’t get Zucchini here, easily, but something similar to it. May be it belongs to the same family of vegetables. I can try your recipe with that and I am sure, it would taste good.

Thanks for sharing the detailed instructions, with helpful pictures.

Rachel Alba on January 30, 2020:

Hi Peggy, It is a good combination. You're welcome for the recipe. I love sharing them.

Blessings to you.

Rachel Alba on January 30, 2020:

Hi blogchick. Thanks for the visit and really nice comment.

Blessings to you.

Rachel Alba on January 30, 2020:

Hi Pamela. Most recipes can be changed to fit your likes and dislikes. Thank you for your encouragement.

Blessings to you.

Peggy Woods from Houston, Texas on January 30, 2020:

We love eating zucchini and also like Italian sausage and flavorings, so I know how good these would be. Thanks for sharing your recipe with us.

Theblogchick from United States on January 30, 2020:

Hi Rachel,

Wow i must try this recipe. It looks delicious. Thanks for sharing.

Pamela Oglesby from Sunny Florida on January 30, 2020:

I am glad you made some changes to the original recipe as this one sounds better to me. I don't like too much pepper as I end up with heartburn. This recipe looks delicious. Thank you.