Sausage Stuffed Italian Zucchini


  • 6 Medium Zucchini
  • 2 or 3 Eggs
  • 1/4 cup Bread Crumbs
  • 2 tablespoons Onion (chopped fine)
  • 3 Cloves Garlic (chopped or crushed)
  • 8 to 10 oz. New York Style Bulk Italian Sausage
  • 1/4 cup Grated Cheese
  • 1 cup Swiss Chard (chopped fine)
  • 1 tablespoon Olive Oil


Cut zucchini in 1/2 lengthwise and boil in water for 3-5 minutes (cook until firm, not mushy). Drain and cool. Scoop out centers of zucchini and chop fine, set aside. Fry sausage in olive oil until light brown, remove with slotted spoon from pan and place in bowl. Fry onion and zucchini centers in same oil, until light brown, add parsley and garlic and fry for 1 to 2 minutes. Add swiss chard and fry for 4 to 5 minutes. Add to the sausage, mix well. Then add the cheese, eggs, bread crumbs (save a little bread crumbs for the top), salt, and pepper to taste and mix well with the sausage mix. Place zucchini shells in an oiled baking pan and fill each shell with the filling. Sprinkle with bread crumbs and bake in a 350o oven for 20 to 30 minutes or until golden brown and zucchini is tender. Serves 6 to 8.


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