Stuffed Zucchini with Sausage

overhead stuffed zucchini boats in white casserole dish

5 from 19

Stuffed Zucchini with Sausage

These Stuffed Zucchini are filled with Italian sausage and a flavorful tomato-couscous mixture, then topped with cheese and baked until tender. Easy, hearty, and filling! Serve as a side or complete meal for the entire family.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: Italian

Keyword: Stuffed Zucchini, Stuffed Zucchini recipe

Servings: zucchini boat halves

Ingredients

6 medium to large zucchini roughly the same size
salt and pepper
1 cup low sodium chicken stock
¾ cup plain couscous
1 tbsp olive oil
1 lb. Italian sausage
2 cloves garlic minced
15 oz. can petite cut diced tomatoes with garlic and oregano (undrained)
¼ cup parsley leaves finely chopped
1 cup shredded mozzarella cheese
freshly grated Parmesan for serving
freshly chopped basil for serving

Instructions

Preheat oven to 425°F. Coat a 9x13 baking dish with nonstick spray. Set aside.
Cut the zucchini in half lengthwise. Using the tip of a spoon, remove the seeds and discard. Then scrape out the flesh and finely chop it up; set aside. (You want to remove enough flesh so the squash can cook properly, but not so much that the zucchini frame is too thin and weak to hold the filling.)
Place zucchini shells in the baking dish, cut side up. Season with salt and pepper.
In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes, then fluff with a fork.
In the meantime, in a medium sauté pan, warm olive oil over medium-high. Add in the sausage and reserved chopped zucchini; cook, breaking up the sausage into small crumbles with a wooden spoon. Cook until zucchini is soft and the sausage is cooked through and no longer pink and cooked through, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season with a pinch of salt and pepper. Drain off any grease.
Transfer mixture to a large bowl, along with the cooked couscous, tomatoes (with their juice), and parsley.
Divide mixture among the zucchini shells (it's ok if some spills over into the dish.) Sprinkle with the mozzarella.
Bake until squash is tender and cheese is golden, about 25 minutes.
Garnish with freshly grated Parmesan and fresh basil before serving.

Video

Nutrition