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Sausage Stuffed Zucchinis

Are you sick of zucchini yet? I’m not quite sick of it…but I will be soon enough I’m sure. As I’ve mentioned before we have a HUGE amount of zucchini growing in our garden so I’ve been trying to think of new, creative ways to use it (thank you in advance Pinterest for the ideas).

I’ve tried zucchini bread, (which is tried and true delicious), zucchini fries, (which were pretty good), zucchini brownies (yum), and the other night, sausage stuffed zucchini which I loved! By the way, the other day I made 3 loaves of zucchini bread. Since I was shredding some serious zuch I shredded some extra and just froze it like that. I just want you to know how big 1 of our zucchini was-1 zucchini shredded up into 10 cups!!! Are you kidding me!? I was exhausted and only went through one!

Anyway, back to zucchini boats. I found this recipe off Pinterest but it originally comes from SkinnyTaste. She used 4 medium sized zucchini’s but since we had some freaks growing out there, I used 3-and they barely fit.

So, the first thing I did was cut the zucchini’s in half and scrape the insides out. This took a little time, but wasn’t bad. I just used a spoon but you could use a melon scoop too if you had one.

Next, I boiled the zucchini’s in boiling water for just a minute, then took them out and let them cool.

While the zucchini’s were boiling, I cooked the sausage, onion, and garlic. The original recipe also uses red pepper but we didn’t have any. You could probably put any veggie you like in there too..mushrooms would be great! ┬áBy the way, I used antelope sausage (since we have an endless supply) but you could use any you’d like.

When I was ready to get things rollin’, I poured some marinara sauce onto a 9×13 baking dish then placed the zucchinis in, face up.

Next, you guessed it, I filled each zucchini with the sausage, onion, garlic, and inside of the zucchini mixture.

I poured the rest of the marinara over the zucchini’s and covered them with cheese!

I covered the zucchini’s and baked for about 30 minutes at 400 degrees.

Forgive my unattractive pictures…but these turned out great!

They’re a little time consuming, but definitely easy. I will absolutely make them again.

So good! I kinda eyeballed the marina and cheese since I’m not necessarily watching my calories at the moment. But if you didn’t want to do that, check out SkinnyTaste’s site-she has a breakdown of calories and nutrition information too.


Happy Tuesday!

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