Sausage-Stuffed Zucchini

Updated on February 2, 2020
Rachel L Alba profile image

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 | Source

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 time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: 2 to 4 servings


  • 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


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.


  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!

Photo Guide

Click thumbnail to view full-size
Scoop out the zucchini boatsChop up the zucchini pulpCook the sausageSaute the zucchini pulpAdd the other ingredients to the pulpMix the stuffing togetherStuffed zucchini before coooking
Scoop out the zucchini boats
Scoop out the zucchini boats | Source
Chop up the zucchini pulp
Chop up the zucchini pulp | Source
Cook the sausage
Cook the sausage | Source
Saute the zucchini pulp
Saute the zucchini pulp | Source
Add the other ingredients to the pulp
Add the other ingredients to the pulp | Source
Mix the stuffing together
Mix the stuffing together | Source
Stuffed zucchini before coooking
Stuffed zucchini before coooking | Source

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© 2020 Rachel L Alba


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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      6 months ago from Every Day Cooking and Baking

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

      Blessings to you.

    • Eurofile profile image

      Liz Westwood 

      6 months ago from UK

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

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      6 months ago from New Delhi, India

      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.

    • profile image

      Rachel Alba 

      6 months ago

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

      Blessings to you.

    • profile image

      Rachel Alba 

      6 months ago

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

      Blessings to you.

    • profile image

      Rachel Alba 

      6 months ago

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

      Blessings to you.

    • Peggy W profile image

      Peggy Woods 

      6 months ago from Houston, Texas

      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 profile image


      6 months ago from United States

      Hi Rachel,

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

    • Pamela99 profile image

      Pamela Oglesby 

      6 months ago from Sunny Florida

      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.


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