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Italian Stuffed Zucchini

Servings 4


  • 4 zucchini (globe or regular)
  • 1 lb Italian sausage
  • 1 c yellow onion, diced
  • 3 cloves garlic, finely diced
  • 2 tsp olive oil
  • 2 medium (or 1 large) portobello mushroom, cubed
  • 1 c bread crumbs (mom made her own but who has time for that?!?)
  • 1 c grated mozzarella cheese (I used a mix of Italian cheeses readymade from Trader Joe’s)
  • 1/2 c romano cheese
  • 1 egg
  • 2 tbsp chopped parsley
  • 2 tbsp chopped basil
  • salt and pepper to taste


  1. Preheat oven to 350 degrees.

  2. Take the sausage out of its casing, crumble and fry in a pan with oil, onions and garlic.

  3. Add mushroom and insides of zucchini, cooking until just tender.

  4. In a large bowl, combine the sausage mixture with the bread crumbs, egg, parsley, basil, salt and pepper.

  5. Stuff the zucchini until heaping, and place in a greased baking dish.

  6. Bake at 350 degrees for about 25-30 minutes or until tender.

  7. Serve with a dash of parmesan cheese and a sprinkle of fresh basil.

Recipe Notes

Along side this delicious Italian Stuffed Zucchini recipe, think of serving something colorful and fresh. You can roast cherry or plum tomatoes in the pan with the stuffed zucchini if that sounds good to you. Just toss them in a bowl with olive oil, salt and pepper and then place in the tomatoes in the bottom of the same pan to roast in the oven.

Or if you can find those meaty, delicious heirloom tomatoes at the market, serve those sliced with some buffalo mozzarella. Drizzle the slices with olive oil and balsamic vinegar, salt and pepper. Then top with slices of fresh basil. Sooooo summery and delicious!