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Stuffed Zucchini with Chicken Sausage

Rated as 4.54 out of 5 Stars

"For a light dinner, try this simple and yummy recipe!"
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1 h 5 m servings 260
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
  3. Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
  4. Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 260 calories; 15.7 20 11.7 37 548 Full nutrition

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Read all reviews 126
  1. 162 Ratings

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Most helpful positive review

I made some tweaks only because my 2 zucchini were quite small, and this recipe didn't steer me wrong! I basically halved all the other ingredients, left out zucchini in the stuffing mix, used d...

Most helpful critical review

the filling was tasty, but really gooey, and the baking time wasn't nearly long enough. after 35 minutes, the zukes were still hard. this might be better without the breadcrumbs, and baked cover...

Most helpful
Most positive
Least positive

I made some tweaks only because my 2 zucchini were quite small, and this recipe didn't steer me wrong! I basically halved all the other ingredients, left out zucchini in the stuffing mix, used d...

This was delicious! I made a few changes based on what I had on hand that turned out rather well. First, I had Italian zucchini ( we call them hand gernades) so I hollowed them out and stuffed t...

Stuffed Zucchini w/ Chick Sausage Haiku: "This felt 'hors d'oeuvres-ey.' Too much leftover filling. But it was still good." There was something that tasted exceptionally rich about this dish, th...

LOVED THIS!! my whole family enjoyed it (they are big zucchini fans) and the extra crunch from the bread crumbs/parmesan cheese make it so delish. i had a lot of stuffing left, and i followed th...

I used this recipe as starting point,but did my own thing. Just scooped out the seeds of the zucchini,but left the rest intact. Used precooked chicken apple sausage,diced in the mix with fresh c...

Great meal. I would give this 5 stars, but the directions were confusing. At the end of the first paragraph it says "Chop up the long slices of Zucchini." ??? I instead chopped up the flesh ...

This is an extremely tasty dish but had no idea what size of zucchini to use hence had leftover filling. Maybe the contributor could enlighten everyone as to the size of the vegetable. Again,...

This was delicious. The sweet squash was a nice counter to the heat of the pepper. The only thing I changed was to use squash I found at a fall farmer's market and cut back on the red pepper f...

I'm glad I read the reviews that mentioned the amount of leftover stuffing. I used 4 medium zucchini and the amount of stuffing was perfect. I also used Italian turkey sausage because that was...