For a light dinner, try this simple and yummy recipe!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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

260 calories; 15.7 g total fat; 37 mg cholesterol; 548 mg sodium. 20 g carbohydrates; 11.7 g protein; Full Nutrition

Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2011
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 dried basil (1/2 tsp plus a 1/2 tsp dried oregano) and left the garlic at the full 3 cloves. We couldn't find just one link of chicken sausage so we used regular Italian sausage. Oh boy was this tasty! One last tweak I didn't want to try and use just a part of a can of tomatoes so I used 1 large Roma tomato finely diced and tossed it in with the onions to cook them down. Deglazing the pan with chicken broth is a taste booster as well. I can't wait to make this again! Read More
(93)

Most helpful critical review

Rating: 2 stars
09/10/2012
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 covered with a little water in to bottom to steam the squash but i didn't like it well enough to try it again. Read More
(2)
186 Ratings
  • 5 star values: 118
  • 4 star values: 56
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/12/2011
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 dried basil (1/2 tsp plus a 1/2 tsp dried oregano) and left the garlic at the full 3 cloves. We couldn't find just one link of chicken sausage so we used regular Italian sausage. Oh boy was this tasty! One last tweak I didn't want to try and use just a part of a can of tomatoes so I used 1 large Roma tomato finely diced and tossed it in with the onions to cook them down. Deglazing the pan with chicken broth is a taste booster as well. I can't wait to make this again! Read More
(93)
Rating: 5 stars
01/12/2011
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 dried basil (1/2 tsp plus a 1/2 tsp dried oregano) and left the garlic at the full 3 cloves. We couldn't find just one link of chicken sausage so we used regular Italian sausage. Oh boy was this tasty! One last tweak I didn't want to try and use just a part of a can of tomatoes so I used 1 large Roma tomato finely diced and tossed it in with the onions to cook them down. Deglazing the pan with chicken broth is a taste booster as well. I can't wait to make this again! Read More
(93)
Rating: 5 stars
10/06/2010
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 them with the filling. Before placing them in the oven I brushed the outsides with olive oil. Next I didn't have chicken sausage so I poached a chicken breast with garlic and onion and shredded it. Then I added Italian seasoning to the mixture since the meat did not have the sausage seasoning. Finally I was low in parmesan cheese so I threw in some mazzarella. They were amazing! My husband doesn't typically like veggies and he loved it! I served it with pasta and tomato sause and garlic bread. I am actually going to be making this again tonight! Thanks for an awesome dish! Read More
(60)
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Rating: 4 stars
04/14/2011
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 that made my family and I feel guilty for eating it as an entire meal and not as a tiny-bite appetizer. It's not that it's unhealthy in the slightest but it was just very well rich. There was also way too much stuffing mixture called for to fill 2 zucchini halves so I just mashed up what was left and baked "balls" alongside the zucchini. I didn't change anything about the recipe except to bake it longer at a lower temp. I think if I made this again I'd sub ground beef for the sausage and cheddar for the parm otherwise the directions prep and end result was pretty tasty. Read More
(42)
Rating: 5 stars
04/11/2011
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 the measurements exactly. i stuffed 3 zucchinis and only cut up two of the slices of zucchini for the stuffing. i still need to figure out how to calculate the measurements so i won't have so much leftover. i will just be using the leftover for a brunch scramble tomorrow. i also used a diced roma tomato since i didn't want too many juices from canned tomato. i will be making this regularly and more servings! we did not have enough!! Read More
(19)
Rating: 5 stars
09/08/2012
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 corn cut from the con. Amazing! The fresh basil is a must. Enjoy:) Read More
(15)
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Rating: 4 stars
05/19/2011
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 I scooped out. Read More
(13)
Rating: 4 stars
05/12/2011
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 the filling is wonderful. Read More
(11)
Rating: 5 stars
10/13/2010
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 flakes. Also I cut the squash in half microwaved them for about 7 minutes covered with a little water and then stuffed them and baked them for 1/2 hour. I used this as a main dish but they were small portions. Read More
(9)
Rating: 5 stars
05/13/2011
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 all i could find. 2 teaspoons of crushed red pepper might be too much for most people but my husband and I spicy food so it was delicious to us. This is a KEEPER! Read More
(9)
Rating: 2 stars
09/10/2012
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 covered with a little water in to bottom to steam the squash but i didn't like it well enough to try it again. Read More
(2)