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Stuffed Zucchini


  • 8 zucchini squash
  • 2 lbs. of ground mild Italian sausage
  • 2 whole carrots
  • Parmesan cheese to taste
  • Salt to taste


  • Preheat the oven to 375 degrees.
  • Cook the ground sausage in a pot over medium heat until browned and cooked through.
  • Shred the carrots and combine with the sausage.
  • Salt if needed.
  • Slice the zucchini in half, lengthwise (from top to bottom)
  • With a metal spoon, scoop out the insides of the zucchini, leaving enough flesh to keep the zucchini from collapsing (About a 1/2 inch)
  • Place the zucchini, sliced side up, in a 13X9 baking dish (I needed two to bake them all at once.)
  • Fill each zucchini half with sausage/carrot mixture.
  • Bake for 30 minutes, or until zucchini is soft enough to eat.
  • Top with shredded Parmesan and serve.