Cheese and Sausage Stuffed Zucchini

4.5
(217)

A wonderful way to cook up zucchini!

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Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 12 ounces pork sausage

  • 1 large zucchini

  • 3 eggs, beaten

  • 1 cup shredded Colby cheese

  • 2 cups cottage cheese

  • 1 ½ cups shredded Italian cheese blend

  • ½ cup chopped onion

  • 2 tablespoons Italian seasoning

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 pinch garlic salt

  • ½ cup chopped tomatoes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish (size is dependent on the size of your zucchini).

  2. Place crumbled sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  3. Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt and pepper.

  4. Slice the zucchini in half lengthwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer the sausage, tomatoes and cheese mixture in each half.

  5. Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.

Nutrition Facts (per serving)

649 Calories
51g Fat
11g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 649
% Daily Value *
Total Fat 51g 65%
Saturated Fat 24g 120%
Cholesterol 219mg 73%
Sodium 1630mg 71%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 38g
Vitamin C 12mg 61%
Calcium 548mg 42%
Iron 3mg 15%
Potassium 566mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.