Italian Sausage Stuffed Zucchini


  • 6 medium zucchini (about 8 oz each)
  • 1 lb hot or mild Butcher gluten free Italian sausage, casings removed 
  • 2 or 3 medium tomatoes, seeded and chopped (plum tomatoes are perfect for this Italian flavour inspired dish)
  • 1 cup Panko style bread crumbs (seasoned are great, we also recommend gluten free so everyone can enjoy!)
  • 1/3 cup grated parmesan cheese
  • 1/3 cup fresh Italians parsley, minced
  • 2 tbsp fresh oregano, minced (or 2 tsp dried)
  • 2 tbsp fresh basil, minced (or 2 tsp dried)
  • 1/4 tsp black pepper
  • 3/4 cup shredded mozzarella



Step 1

Preheat oven to 350F.  Cut each zucchini in half lengthwise to make boats, scoop out pulp, leaving about 1/4 inch in skin to make shell.  Set aside.  Place zucchini boats on microwave safe dish and heat in microwave, covered, on high 2 - 3 minutes until just tender crisp

Step 2

In a large skillet cook sausage filling and zucchini pulp over medium heat 6 - 8 minutes or until sausage filling is no longer pink - breaking sausage filling into crumbles with wooden spoon while cooking.  Drain, stir in chopped tomatoes, bread crumbs, parmesan cheese, parsley, herbs and pepper.  Cook until just heated through.

Step 3

Spoon mixture evenly into zucchini boats, place on 9 x 13 baking dishes.  Cover and bake in preheated oven for 15 - 20 minutes until zucchini is fully tender.

Step 4

Sprinkle with mozzarella cheese and bake, uncovered, an additional 6 - 8 minutes or until cheese is melted and bubbling.


**A melon baller is a perfect tool to scoop out the zucchini boats.