Stuffed Zucchini with Chicken Sausage


  • 4 medium sized zucchinis, ends trimmed
  • 3 tablespoons True Olive Connection Tuscan Herb Olive Oil
  • 2 links Italian-style chicken sausage, casings removed
  • 2 teaspoons crushed red pepper flakes (optional)
  • salt and ground black pepper to taste
  • 1/2 sweet onion (such as Vidalia or Maui), chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
  • 1/2 cup Italian dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil


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

Cut a lengthwise 3/4-inch thick slice from each zucchini. 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 long slices of zucchini.

Heat the Tuscan Herb olive oil in a skillet over low to 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.

Serves: 4-6

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour 5 Minutes

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