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Stuffed Zucchini


  • 1 1/2 cups prepared tomato sauce
  • 2 med or 1 large zucchini
  • 1/2 c. finely chopped onions
  • 1/2 tsp. finely chopped garlic
  • 1/4 lb. ground chuck, turkey, or mushrooms
  • 1/4 lb. favorite sausage
  • 1 egg, beaten
  • 1/2 c. bread crumbs
  • 6 tbsp. Parmesan cheese
  • 2 tsp fresh chopped oregano
  • salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. Cut zucchini in half, lengthwise.  Spoon out most of pulp leaving hollow boatlike shells.  Set shell aside.
  3. Chop pulp coarsely,  Heat 3 tbsp. olive oil in skillet, add the onions, cook for 5-10 minutes or until soft.  Add zucchini pulp and garlic and cook another 5 minutes, stirrling frequently.  Drain contents of skillet.  Saute ground chuck and sausage and drain.
  4. In a large mixing bowl, combine vegetables and meat.  Beat in lightly beaten eggs, bread crumbs, 2 teaspoons grated cheese, oregano, salt and pepper.  Spoon stuffing into hollowed shells, mounding top slightly.
  5. To bake zucchini, pour the 1 1/2 cups tomato sauce into a shallow 12 x 16 inch baking pan.  Arrange the zucchini on the sauce.  Sprinkle tops with 1/4 cup of cheede, dribble a few drops of olive oil over them, cover dish tightly with foil.  Bake for 30-35 minutes, removing foil after 20 minutes so the tops cqan brown.  Serve directly from baking dish.
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