Recipe For Smoked Sausage Stuffed Zucchini


First of all, I want to thank all of you who left suggestions on Fri/Sat for me about the plethora of zucchini sitting on my counter. I decided stuffed zucchini would get rid of the most squash with the least amount of hassle. I did not, however have any Italian Sausage or want to use hamburger. So, I put my thinking cap on and came up with the following delicious (everyone gave it the thumbs up) new twist.

If I had only used more spice, this could easily have been a Cajun inspired dish. However, I am a spice wimp and have a fairly spice wimpy family. So we enjoy herbs more than peppers.

1. Info for Smoked Sausage Stuffed Zucchini

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Smoked Sausage Stuffed Zucchini

  • 1 16oz polish sausage, diced
  • 4 large zucchini, cut in half lengthwise and centers scooped
  • 1 onion, minced
  • 2 Tbsp olive oil
  • 1 can cream of mushroom soup
  • 2 cups cooked rice
  • 1 brick of frozen chopped spinach, thawed and drained
  • 1 tsp rosemary
  • salt and pepper to taste
  • 1½ cups shredded mozzarella cheese

3. Directions:

  1. Saute the onion in oil until soft.
  2. Combine all ingredients but zucchini and cheese.
  3. Scoop sausage mixture into prepared zucchini boats
  4. (NOTE: I found it better to cut a small strip from the bottom of the squash so it didn’t roll around).
  5. Sprinkle with cheese.
  6. Bake 375 degrees for 35 minutes (or until zucchini is tender and mixture is hot)

4. Tips and advices:

  • To make this gluten free, skip the cream soup and make a white sauce with 3 Tbsp butter, 3 Tbsp rice flour and 1½ cups milk. Add cheese if you’d like. Season to taste.

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