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Recipe: Cheese and Sausage Stuffed Zucchini

A wonderful way to cook up zucchini

Cheese And Sausage Stuffed Zucchini Ingredients

  • 12 ounces pork sausage

  • 1 large zucchini

  • 3 eggs, beaten

  • 1 cup shredded Colby cheese

  • 2 cups cottage cheese

  • 1? cups shredded Italian cheese blend

  • cup chopped onion

  • 2 tablespoons Italian seasoning

  • teaspoon salt

  • teaspoon ground black pepper

  • 1 pinch garlic salt

  • cup chopped tomatoes

How to Make Cheese And Sausage Stuffed Zucchini

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish (size is dependent on the size of your zucchini).

  2. Place crumbled sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  3. Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt and pepper.

  4. Slice the zucchini in half lengthwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer the sausage, tomatoes and cheese mixture in each half.

  5. Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.

Cheese And Sausage Stuffed Zucchini Nutritions

  • Calories: 649.4 calories

  • Carbohydrate: 10.5 g

  • Cholesterol: 218.9 mg

  • Fat: 51 g

  • Fiber: 2 g

  • Protein: 37.6 g

  • SaturatedFat: 23.9 g

  • ServingSize:

  • Sodium: 1630.2 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Cheese And Sausage Stuffed Zucchini Reviews

  • As the creator of this recipe I just cant stop changing things The zucchini I use is about 12 inches long, the size makes a big difference on the amount of stuffing you have. I just started using Morningstar Farms Burger style Grillers Veggie Recipe Crumbles (in a bag)in place of the sausage. Excellant Also, even easier to throw everyting in a bowl, mix it and then stuff the zucchini. I cut out most of the salt too. Just sprinkled Season All on the squash before adding stuffing. Hope you enjoy

  • Very tasty Im sure this is the best of the stuffed Zuc recipes on here. Instead of Colby, cottage, and italian cheeses, I used about 1.5 cups of mozza and 1.5 cups of cheddar, and a few tablespoons of parmesan. Turned out perfectly.

  • Great taste. I modified it by slicing the zuchini and laying them in the bottom of a 13x9. Then layered the other ingredients on top. Could reduce the amount of sausage by half and not effect flavor.

  • I love stuffed zucchini recipes and this one looked really good and close to what I had on hand. That being said I changed it so much Im not even sure its the same recipe but it inspired me Heres what I did and it was amazing: browned 1 lb sausage in a pan and set aside. Sauteed half a red onion with 2 tsp italian seasonings and a shake of garlic salt. When they were almost cooked I chopped up the inside of the zucchini that I scraped out and sauteed until soft. I added about a cup of precooked brown wild rice, the sausage and about 1/2 cup chopped fresh cherry toms and cooked until heated. I stirred in 1 cup shredded cheddar and filled the zucchini boats. Then I grated parmesan on top and baked. We had extra filling that I saved to use in omelets or something like that.

  • This was FANTASTIC I varied it by cooking the onion with the sausage. Brought it to a party the 1st time I ever made it and everyone raved about it...then asked for the recipe

  • I.ve no doubt this recipe will taste very good as it is baking as we speak. However, I read and reread the recipe as I found it strange that you could pop the zucchini in the microwave and cook it for 5 minutes with out piercing it or something...well I took you at your word. Needless to say there was no need to remove the seeds after cooling...the microwave took care of that when the end exploded off. Bit of a mess but next time I will pierce the vegetable even if it doesnt tell me to. Live and learn.

  • We had a 21" zucchini that was 14" around and the stuffing was just the right. Had to use a huge roasting pan and cooked it about 5 min more. It was terriffic and a real keeper.

  • I followed the recipe precisely, with the exception of using shredded mozzarella in place of the italian blend cheese. Its a great combination of flavors with the zucchini. My husbands only criticism was, "too much italian spices". I agree - next time well cut that in half.

  • This was great We didnt have cottage cheese so I just added a little bit more cheese and more tomato to make sure it wasnt dry. I also wanted to use up what we had in our garden and added some green pepper it was a good addition. My DH and both agreed you could have this for a late brunch also. The only change was that our zuchinni was still crunchy so next time we are going to use young zuchs and chop them up and mix it all together to make more of a casserol.

  • Absolutely delicious I used two fairly large zucchini and over-stuffed them. It was the perfect amount. My husband enjoyed it also Definitely a keeper

  • A VERY GOOD dish. With an overabundance of squash, this is my summer to have a Zucchini dish nearly every night We dont mind I made it exactly as the recipe called for. No changes needed to be made. I will make it again for my family.

  • This was wonderful I had squash in my garden, so thats what I used. I only used one egg, and less cheese than the recipe called for. I also used a can of italian diced tomatoes and added mushrooms, because thats what I had on hand. I added brown rice to the sausage mixture. This was to die for and I will make it again and again. My husband felt it was worthy of opening a bottle of wine. Thanks for the idea

  • First time trying stuffed zucchini- GREAT recipe Only 4 out of 5 stars because of two small preferences. You dont need to pre-cook the zucchini in the microwave- add another 10-15 min. onto baking time (nuke it to about 450 degrees during that time) will make it perfect. It did not overcook or alter the stuffing at all. Granted, there was only two of us & we used half of a large zucchini (13"Lx4"Wx3"D) & that was enough for 2 of us, & a lunch left for tomorrow. (Plus, any leftover stuffing can be baked, too, perfect for a side or leftovers for breakfast w/ toast the following morning)Hollow out a generous portion. Dont layer- mix ALL stuffing ingredients together- MUCH better We also added in some of the "guts" of what we scraped out to the stuffing... SO good Be generous with seasonings. Tofu or ground beef would also work very well in place of sausage. During the last 5-10 minutes (on broil), top with some bread crumbs & a bit more shredded cheese... PERFECT A bit of marinara sauce is also quite a compliment for serving. This was an excellent recipe, & VERY good Just adjust some things here & there to taste, I really recommend mixing all stuffing ingredients instead of layering... this will be a repeat in our house, especially with the fresh zucchini out of the garden thank you :)

  • This was very good and easy I added some sliced black olives along with the tomatoes. I will surely make this one again.

  • Nothing great. Microwazing the zucchini is unnecessary I did and it started to make sounds so I started to turn the zucchini every 30 seconds and after being in the microwaze for 3 minutes it exploded Yeah What a mess And the secound zucchini ( the one that I did not precook) was not that great. My boyfriend didnt care for the zucchini part and hes the zucchini lover. Wont be making it again. sorry

  • Delicious I used breakfast sausage, mexican zucchini (theyre fatter - more room for filling), omitted the cottage cheese because I didnt have any, cheddar/jack blend, and added mushrooms and a lot more onion. My kids complained about the zucchini until they tasted it, then had seconds and asked me to make it again. This time Im adding a few bread crumbs to help soak up the juice.

  • My family and I loved this In fact, they told me to throw away my other stuffed zucchini recipes Thanks for this yummy dish. I also used a zucchini that was about 12" long.

  • YUMMY I used Italian sausage and it tasted a lot like lasagna. A family favorite now.

  • Soo good My boyfriend, my father and I all loved it They ate practically the whole thing in 2 seconds. I might lessen the cottage chesse bit a VERY little next time. But it was delish, will make again and again

  • It was weird how good this was. Microwave a zucchini? I am seriously microwave challenged, so I was pleasantly surprised when it actually worked without blowing up. I made as written and my husband raved about it. Even my toddler liked it It was even good for lunch leftovers the next day. I used one 12" zucchini and there was some extra stuffing. So I threw it on top of some frozen zucchini/yellow squash slices I had and made a separate casserole with it for the kidd-o. Yum

  • Needed something to punch up the flavor...maybe some Worcestershire. Looked better than it tasted. Id attempt again with a few additions for more flavor.

  • YUM I made this the first time without having some of the ingredients, so I tweaked it by making spaghetti sauce (as if serving on noodles) and then followed the same directions for cooking the zuchini and it was so amazing that my 3 and 7 years olds couldnt get enough Thank you

  • I used 4 LARGE zucchini - almost 1 pound each - and the amount of filling came out perfectly. There was so much food, it had to be baked in 2 dishes.

  • Made this lastnight. It was so good Kids enjoyed it as well. I layered the zuccinis ( lasagna style) since they were long and skinny. I used ground Italian Turkey sausage, and I also carmelized the onions. I food shop online so I thought I bought cottage cheese, but instead put in for Ricotta. SO I used it instead. To my surprise it was still very good. Next time I will try the cottage cheese. Very good will make again, thank you

  • Sounds very good. I am going to give this a try, however, I am going to slice my zuchini and layer it like a lasagna.

  • We loved these, and the only reason I am giving it 4 stars is because while baking, most of the cheese topping runs off the zucchini and into the pan. So before I broiled these, I scooped up the cheese mixture and then added some shredded cheddar cheese to the top. Love the sausage flavor (and I even used turkey sausage), fresh tomatoes from my garden, and the gooey cheese. Overall, this recipe is great. I might try adding the cheese halfway through the baking process to prevent so much run off.

  • The filling was great, the zucchini did need to cook for id say prob at least another 15 min, i like it soft not crunchy

  • Very good, just leaveout the squash

  • Made this for dinner tonight and we loved it. Used half ground beef and half sausage because thats what I had on hand. Also added the onions to the meat while browning since my wife likes them carmelized. Very flavorful dish. Thanks for a great recipe.

  • Excellent

  • Very tasty, but how could you go wrong with sausage, cheese and zucchini? I think you could easily modify this recipe to fit your needs and it would still be delicious - I would say though that it needs to have sausage of some description (turkey or chicken) it helped to flavor the zucchini.

  • The measurements on this recipe have were WAY off for my one zucchini. I made this recipe (with my own modifications, of course) and the taste was fine.

  • Made using homemade turkey breakfast sausage and colby jack cheese. Very good

  • My family loved it I didnt have colby or Italian cheese blend so I just used a combination of mild cheddar, parmesan and mozzerella. It was a hit

  • The cheese stuffing was 3 times too much for one 9x13 pan of 12" zucchini. While it was o.k., I wont make it again as we didnt care very much for the flavor.

  • So delicious and simple Everyone loved it. Thanks for sharing the recipe

  • I tried this when we had a bunch of garden zucchini that needed to be used, and I have to say it was just okay for me. I liked the filling, but I really didnt think it meshed well with the zucchini. My fiance really liked it, though so I gave it 4 - half way between my 3 and his 5

  • The first thing I did after I tested this new recipe was go to my recipe box, found my OLD stuffed zucchini recipe and tossed it This is SO delicious. If you only have grocery store sized zucchini at your disposal, buy about 4. I got 2 and had a lot of extra filling materials. So as not to waste it, I toasted some slices of italian bread, lined a small baking dish with them and then put on all the toppings that would have gone in the zucchini. A very tasty improv as well. This will definitely be a fun item for my next dinner party buffet table.

  • Excellent I bought a 2lb zuke at the farmers market and wasnt sure what to do with it until a friend suggested stuffing it. I found this recipe and voila Im vegetarian so instead of sausage I used about 1 1/2 C TVP reconstituted w/ 1C veggie broth (with 2T Braggs). I then sauteed with the onions and two cloves of garlic and mixed in about 2T of my husbands homemade pasta sauce, just to give it some more flavor. It ended up meshing very well with the other flavors. Instead of the cheese listed I used what I had on hand -- 1 C cheddar, 1 C mozzarella, and 1/2 C fresh grated parmesan. It was so cheesy and delicious The only thing I would do differently next time would be to broil it for only a couple of minutes. One of the zukes ended up blackened on top, but it was still edible and still tasty.

  • Ive given 4 stars for my amended version. The original is too bland for my taste. I used less cheese and only parmesan. Mixed the well seasoned meat with cooked rice and a little fresh mint and basil.( you can also add pine nuts and soaked raisins) Trick is to use large Zucchini, do not pre cook season shell really well before placing filling inside. I add butter too. Wrap in foil and bake slowly. if you like the top brown broil at the end with extra cheese/breadcrumbs of your choosing.

  • Very good recipe. I couldnt find large enough zucchini to stuff, so I bought several smaller ones, and sliced and layered them lasagna style. I also used Italian seasoned ground turkey and sauteed the onion while browning the ground turky. I tried to cut calories by using non-fat cottage cheese and cutting down on the other cheeses. I also used a full can of diced tomatoes (make sure you drain them).

  • My family enjoyed this. The zucchini we received from our CSA was small so I cut up the zucchini and made the dish that way. It was easy and tasty.

  • My family absolutely loved this recipe Since were tight on the dollar I cooked 1 cup of rice and mixed in with the sausage just to spread it a bit further.

  • This was an outstanding recipe and one of those dishes that tastes even better as a leftover. I didnt have any large zucchini from the garden this year so I had to do my best with what was available at the grocery store. I can imagine this dish would be better with larger/meatier zucchinis but I would not hesitate to make this again using a several smaller ones. Anyone who is new to cooking or feels they are at a "beginner level" - You gotta give this dish a try. Its very simple and everyone that had tried it, loved it Thanks for the recipe

  • Fantastic & Easy Had my boyfriend throw this together, took no time and we both absolutely loved it. This is definitely going to be a regular:) Thanks

  • This is a good recipe with lots of room to customize it. The zucchini at my local store are small so I buy several. I have found that these taste really well as leftovers. I used sausage the first time, however I prefer it without.

  • YUM I had more stuffing left over than I had zucchini, but the flavor was great We added a couple of diced mushrooms to the mix. Will make again, and again, and again......

  • Great recipe Very easy to prepare and very tasty.

  • I dont really like stuffed zucchini, but I loved this Didnt have cottage cheese so subbed ricotta. Couldnt find my measuring spoon so eyeballed the seasonings. This is an excellent, very flavorful recipe that we will have a lot

  • I thought this was okay. With all the italian seasoning it tasted like a zucchini pizza. For the size of zucchini I had, there was way too much cheese filling, so I froze the filling to be used with cooked rice to fill some stuffed bell peppers.

  • Very tasty. I just used whatever cheeses I had on hand and it tasted fabulous. I used Elk sausage too. It is important to make the zucchini "boats" stable or everything tips out. I even tried to make this into a cassarole by using all the same ingredients but grating the zukes. Next time I would drain the zukes better. Thanks for a great way to use my garden veggies.

  • This is a very tasty and filling dish

  • Used a giant zucchini that totally filled my 13x9 and the ingredient amounts were spot on. Used whatever shredded cheeses I had on hand - cheddar and mozzarella, I think? Delish Will make again and again

  • I used hamburger instead of the sausage and it still turned out well. I had a lot of extra filling even though I used a large zucchini. There was probably enough to stuff 2 large zucchini. I ended up baking the extra filling with the cheese on top in a casserole dish while the zucchini was baking. It was so good my picky 9 year old admitted that he liked it.

  • Very Good BUT, microwaving the zuc for 5 minutes, and it explodes How bout 2.5 minutes?

  • I made this for dinner last night and thought Id have leftovers but we ate it all. The zucchini I had were smaller and I cut the recipe down since its just the two of us. It was quick and easy and very tasty. I did mix all the stuffing instead of layering it and then sprinkled additional cheese over the top. I will make this again.

  • This was so easy and a super hit with my family. I actually got my teenage boys to eat zucchini I used ricotta cheese instead of the cottage cheese. GREAT

  • My 9 year-old loves zucchini, but my six year-old and I arent fond of it, so I am always in search of ways to make it palatable for all of us. This recipe seemed like it would suit all three of us to a tee, and I was not disappointed. I made one minor change-I dont like cottage cheese in hot dishes, so I switched it for ricotta cheese-and I agree with another poster that there was too much Italian seasoning-I will half it next time. Otherwise, this recipe was delicious, and it will be making regular appearances on our table from now on.

  • Tasty, very cheesy, but be careful as the amount of cheese mix to zucchini depends completely on the size of the zucchini. Next time I will use less cheese mix For a low fat and calorie version I used turkey sausage, non fat cottage cheese, non fat cheddar shredded and low fat/salt swiss instead of the colby, italian cheese blend. I also poked the zucchini before I microwaved it, just in case

  • Received a giant bat sized zucchini from a friend so decided to try this recipe. Delicious. Cooked onion and garlic with the venison sausage and then added the flesh scooped out of the zucchini to the pan and sauteed that for a bit too. Stirred in tomato sauce and the cheese and filled the boats. Cooked for 40 minutes at 350 then another 10 at 425. Thanks for a new keeper recipe.

  • A great way to get my family to eat their veggies. Quick & easy. Delicious.

  • Simple to make and was excellent

  • This was alright, but nothing special. The cheeses pretty much overpowered every other ingredient in the recipe. I think par-cooking it in the microwave made the zucchini too mushy. This recipe would probably work well if youre trying to hide vegetables in a meal for someone who doesnt like them. I do like vegetables, so I will not be making this recipe again. This ingredient combination, in my opinion, does not serve to accentuate the flavor/texture of zucchini.

  • Enjoyed this very much, will make again. Used 2lb zucchini and had little more sausage & stuffing than was needed. Another time I will make sure to break sausage smaller. Kept to recipe & tasted great :)

  • This is amazing. I did the sliced/layered version because I was afraid my kids would just eat the filling if I did stuffed. Because of all of the fresh veggies, it was quite wet. Next time I will make ahead & let the cooked version sit overnight. Everyone had seconds & raved. I think that the people who thought it was bland probably used a mild sausage. I used one with a little more kick as well as fresh garlic, shredded, fresh carrots, and I did sautee the onions along with the meat.

  • OMG, Love this I changed only to cut calories. Used chicken sausage instead of sausage, 4 egg whites instead of 3 eggs, both cheeses I bought reduced fat cheese, fat free cottage cheese. My husband just went in for seconds while Im writing this. Cant wait for leftovers tomorrow for lunch Thanks for sharing,

  • I had high hopes for this recipe but wasnt quite as taken with it when eating it. I love the concept of pairing sausage and cheese with the zucchini. But in my opinion this recipe calls for way too much cheese for one large zucchini. And way too much sausage. There is no way for all of the ingredients to fit into or even on top of the zucchini without spilling onto the sides and turning into "baked cheese." My suggestions would be to cut the amount and variety of cheese by about two-thirds or so. The cheddar/marble cheese is best.. no need for Italian blended cheese. And I would omit the cottage cheese too. Bakes funny I will try this recipe again and refine it and Im sure it will be a winner.. not just as its written now.

  • This is an EXCELLENT recipe I used turkey sausage and fat-free cottage cheese - dont tell the fam Not sure if I improved the nutritional value - but this tastes so good Thanks

  • Pretty good recipe. I made a few changes that might have effected the dish for the worse. I used a relatively small zucchini (it fit into a 9x9 pan), so it got way overcooked and mushy. I couldnt find any plain pork sausage near me (I live in a TINY town) so I got Italian sausage - like brat insides, which was very salty. I think with the size of zuke I had, skipping the microwaving and baking for 20-30 min would have helped the mushy-ness. Also, I would have cut the stuffing mixture in half. Overall, very good, and will definately make again

  • This recipe is fantastic The taste combinations are great. Ive seen comments about adding less meat and I strongly disagree, but I come from a big meat eating family, so I may be biased The only thing Id do different next time is I will make sure the zucchini is cooked enough before stuffing and baking (maybe 15 minutes instead of 10... every microwaves different ya know). We will make this again. I suggest you have a salad or veggie to go with it as it is quite rich Yum yum

  • I also added mushrooms. Very good recipe, and easy. Will make again.

  • Excellent thanks for the recipe I use meatless sausage in it to make it a nice healthy vegetarian meal, I also pour marinara sauce over top before baking yum yum, almost tastes like pizza

  • The family loved it I used canned, diced italian tomatoes since I had them on hand, I used 1/2 the sausage and add 1/2 cup of bacon bits for variety. Will be cooking again. Thanks for sharing.

  • Awesome recipe. Loved it, but substituted mozzarella, cheddar and parmesan cheeses, and the top layer I spooned on marinara sauce and then sprinkled mozzarella and parmesan. Worked out great.

  • This was good, but nothing special.

  • My family loved this dish I would suggest cooking the zucchini in the microwave for about three minutes to start, so yours doesnt explode like mine did I added three large crushed garlic cloves to the cheese mixture and actually used two large zucchini and still had more than enough sausage and cheese to fill both. This was a big hit

  • I took the advice to slice the zucchini and lay it on the bottom of the baking dish and it worked well. I also used 1 1/2 lbs of sausage. I didnt have cottage cheese so I added extra shredded cheese. I will definately make this again.

  • Excellent way to use up all that zucchini from the garden I used lite Italian sausage & it was delicious. Making it for the 3rd time.The spices really souped it up. Nice as an entree or side.

  • Very tasty -- we have added to our favorites.

  • Very good I used 1/2 beef & 1/2 pork followed exactly except for the cheese part. I did not use the cottage cheese, instead I used about 1 cup cheddar & 1 cup pepper jack freshly shredded & 1/4 cup parm.

  • This was just o.k. for us. I most likely wont make this again.

  • This was very tasty. Made for Sunday dinner. Would definately make this again.

  • This was delicious Tasted very similar to a lasagna. I didnt have a large zucchini so I used 4 medium/small zucchinis and sliced them up as another reviewer suggested. I then layered the sausage, tomatoes and cheese over them. My only criticism was that it was kind of watery at the bottom. It might help to squeeze the zucchini or pat them with paper towels prior to placing in the baking dish.

  • My husband and I liked it. Im not a fan of zucchini but this was good. Hubby raved about it and had leftovers for lunch (which I got a big Thank You text from him at lunchtime). My 18 yo. son liked the stuffing but not the zucchini. I did cut the Italian seasoning to 1 tbsp and it still had good flavor. I will make this again.

  • This was a huge hit with my Low-Carb diet friends. I replaced the sausage with spicy Turkey sausage and followed everything else to a T. It was delicious

  • This looks awesome. But I would (even though I know it is higher caloric wise) would use ricotta vs. cottage cheese. That would be the same as in italian diners. Great ingredients for this recipe

  • Worth trying in the summer with all of the zucchini thats around I pertty much followed the recipe, except I skipped the cottage cheese, and instead of italian seasoning aI used dried oregano, some fresh basil, and dill. It turned out great, and could have been a meal in itself but I used it as a side dish to go with chicken parmeseana. Next time, I want to try with smaller zucchinis (I used one that was about 14in) because I think it may be better with a thinner zucchini. GREAT recipe Thanks

  • This was delicious and received rave reviews from my husband and kids I added green pepper and garlic and cooked the pepper, garlic and onion with the sausage. I used 1 tbs of Italian seasoning and added some fresh herbs from the garden. Next time, I might add a 1/4 to 1/2 cup bread crumbs to firm up the stuffing a bit. Definitely Recipe Box worthy.

  • SO good Thanks for this great recipe that lets me use up some garden vegetables

  • I went looking for a "vegetable and cheese" dish, and this really exceeded my expectations To make it lower calorie and lower fat, I used 2% Colby cheese, lowfat cottage cheese, and Italian turkey sausage. I also used 1 can of drained diced tomatoes with Italian seasoning. I also did not cook the zucchini first, and it was just fine, but I used three regular-sized store zucchinis, not huge home grown ones I thought it was great

  • Very good recipe...my husband loved it I used canned diced tomatoes and I also cooked the onions along with the sausage. Also topped it off with a little extra Italian cheese before baking. Would recommend this recipe and I will definitely make again when zucchini season is back

  • Followed as written...sorry no one liked it.I used mild Italian sausage and cut back on the cottage chesse. Tasted so bland. Eleven yr old wouldnt touch it. The rest will go in the garbage.

  • Oh my, oh my WOW, this was totally unexpected and amazing Couple of changes that I made - instead of microwaving the zucchini (used 4 regular grocery store sized), I boiled them along with the onion and italian seasoning. I didnt have a tomato, so I used drained can of Rotel.. Also, I just used what cheese was on hand which happened to be a little bit of mozz, and the rest was a cheddar/ m-j mix. Instead of buttering the dish, I just sprayed with Pam. Once I got the cooled, drained zuchs in there, I sprinkled with both garlic salt and some onion powder. I can not wait to eat the rest of this tomorrow.. I can already tell it is going to be one of those things that is WAY better the next day Thanks again for an awesome new recipe. Cant wait to make it more often

  • I didnt have cottage cheese so the 3 eggs were a bit much. however my 15 year old son said it was "the bomb"

  • This was delicious Instead of chopped tomatoes I used spaghetti sauce and I used turkey sausage instead of pork sausage. Very tasty

  • I halved the filling and had more than enough for what I thought was a large zucchini. Very good way to mask zucchini since I dont really care for it :)

  • WAY too much filling for the zucchini I had but it was very tasty.

  • This is delicious. The only changes I made was I cut down on the amount of Italian seasoning,and I boiled my zucchini halves for a few minutes instead of microwaving them. It tastes a lot like lasagna. Yum

  • Everyone loves it, I usually add extra sausage, but it can be fixed to taste.

Source: Cheese and Sausage Stuffed Zucchini

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