Italian Sausage Stuffed Zucchini

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Zucchini Stuffed with Butcher (hot or mild) Italian sausage


  • 6 medium zucchini
  • 1 lb Butcher hot or mild gluten free Italian sausage, casings removed
  • 2 or 3 medium tomatoes, seeded and chopped (plum tomatoes have a flavour perfectly suited to the Italian flavour hints of this dish)
  • 1 cup Panko style bread crumbs (seasoned or not, both work well)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup fresh Italian parsley, minced
  • 2 tbsp fresh minced oregano (or 2 tsp dried)
  • 2 tbsp fresh minced basil (or 2 tsp dried)
  • 1/4 tsp freshly ground pepper
  • 3/4 cup shredded mozzarella cheese


  1. Preheat oven to 350F.  Cut each zucchini in half lengthwise, scoop out pulp ( a melon baller is perfect for this step), set aside; leave about 1/4 inch of pulp in shell.  Place zucchini "boats" on a microwave safe dish and microwave in batches that will fit, covered, on high 2 - 3 minutes or until tendercrisp.
  2. In a large skillet or saucepan cook sausage filling and zucchini pulp over medium heat 6 - 8 minutes or until sausage filling is no longer pink.  Break sausage into crumbles with wooden spoon as it cooks.
  3. Drain, stir in chopped tomatoes, bread crumbs, parmesan cheese, herbs and cracked pepper.
  4. Spoon mixture evenly into zucchini boats.
  5. Place boats in two 9X13 baking dishes.  Bake, covered, 15 - 20 minutes until zucchini is tender.  Sprinkle with mozzarella cheese and bake, uncovered, an additional 6 - 8 minutes until cheese is melted.
  6. Sprinkle with extra parsley and parmesan before serving, if desired.