sausage stuffed zucchini and pasta dinner

Northwestgal avatar
By Vickie Parks
from Renton, WA

I got the basic recipe from a co-worker and have been making it for nearly 35 years now (though I usually serve it over cooked spaghetti so it's a more complete meal). It's great with fresh garlic bread or rosemary bread sticks. I've made it using hot Italian sausage too, which is really good (especially if you like a spicy "kick"). But I usually get the pre-ground Sweet Italian sausage in styro-foam packages that you find in the butcher section of most grocery stores. It's a lot more convenient (and less messy) than getting links and then having to remove the sausage from their casings.

serves 4
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For sausage stuffed zucchini and pasta dinner

  • 4 sm
    zucchini
  • 2 tsp
    olive oil
  • 1 sm
    onion, chopped
  • 1 sm
    green bell pepper, chopped
  • 1-pound pkg
    ground sweet italian sausage
  • 2 tsp
    fresh basil, chopped finely
  • 1/4 tsp
    salt
  • 1 1/4 cups
    marinara sauce
  • 1 cup
    shredded mozzarella cheese
  • 8 oz
    package spaghetti
  • 1/4 cup
    fresh parsley, chopped (for garnish)
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How To Make sausage stuffed zucchini and pasta dinner

  • 1
    Preheat oven to 450°F.
  • 2
    Slice each zucchini in half lengthwise (to produce 8 zucchini "boats" or shells). Using a spoon, scrape out the zucchini flesh, leaving a 1/4 inch margin of flesh on all sides. Chop the removed zucchini; set aside.
  • 3
    Heat oil in a 10-inch skillet over medium heat. Add the chopped zucchini, onion, bell pepper, sausage, basil and salt, and cook 8 minutes (or until sausage is thoroughly cooked). Use a wooden spoon to stir the mixture frequently to help break up the sausage while it cooks.
  • 4
    Pour marinara sauce in a 9x13-inch baking dish. Arrange zucchini halves (cut side up) over marinara sauce. Spoon the sausage mixture into the zucchini shells. Top each with mozzarella cheese.
  • 5
    Cover baking dish with foil, and bake for 30 minutes. Remove foil, and bake (uncovered) for 5 minutes more.
  • 6
    While zucchini is baking, cook spaghetti according to package directions, and drain well.
  • 7
    To serve, divide cooked spaghetti among 4 individual plates (it should be about 1 cup cooked spaghetti for each serving). Spoon some of the hot marinara sauce over spaghetti, then top each mound of spaghetti with 2 zucchini halves. Garnish with parsley, and serve immediately.

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