Sausage Stuffed Zucchini

Name: Sausage Stuffed Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 - 5 medium zucchini; 2 teaspoons olive oil; 1/2 pound Italian sausage; 1/2 pound pork sausage (original seasoned breakfast sausage); 1/2 teaspoon seasoned salt; 1/4 teaspoon black pepper (freshly ground); 1/2 teaspoon granulated onion; 3/4 cup cheddar cheese; 2 ounces cream cheese; 2 tablespoons grated parmesan cheese; 1 cup mozzarella cheese

ByJennifer Osterholt UpdatedOctober 7, 2025

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Savory Italian sausage and cream cheese fill tender zucchini boats, then bake under a layer of Parmesan and melted mozzarella for an irresistible combination.

Zucchini boats filled with a sausage, cream cheese mixture with mozzarella cheese melted on top on a white plate with a fork with a baking sheet full in the background.

Stuffed Zucchini With Sausage

This is a hearty, rich, protein heavy meal that’s still balanced with fiber and nutrients from the zucchini. Our family loves this stuffed zucchini recipe that is easy to mix up and quick to bake.

Inspired by our Sausage Stuffed Peppers, this low carb and keto meal is full of flavor and leftovers reheat well. The zucchini doesn’t overpower any flavor. It goes along with the sausage stuffing very well.

We have several meals that combine meat and cheese well from our Smoked Sausage Mac and Cheese to our Swiss Chicken Stuffing Casserole and our Cheesy Taco Rice. Our sausage stuffed zucchini fits right in—it’s a hearty one-dish meal made with fresh garden veggies.

Overhead view of savory Italian stuffed sausage with three cheeses and baked to perfection on a pan resting on a red and white plaid napkin.

Cutting the stem off is optional. Leaving it in place holds the zucchini squash closer to the filling, but requires removal on the plate.

Through testing, we learned that removing the stem in our kitchen makes it easier to eat and have a clean plate at the table.

Fork taking a bite of flavorful sausage stuffed zucchini with the remaining boats resting on a white plate.

Ingredients Needed

Zucchini – choose 4 small, firm squash with small seeds for the best version of this recipe
Sausage – a combination of Italian sausage and a more mild breakfast sausage is our favorite mixture. Using all Itailian sausage with make the dish a little spicer and using zesty will add even more heat.
Cheese – a combination of cream cheese, cheddar, mozzarella and parmesan cheeses add a creaminess that is so enjoyable to the stuffing.
Seasonings – Granulated onion, seasoned salt and black pepper.
Olive Oil – keeps the zucchini from drying out while par baking.

Ingredients to make stuffed zucchini are tender zucchini, cheddar cheese, mozzarella cheese, parmesan cheese, Italian sausage, pork sausage, olive oil, cream cheese, granulated onion and seasoned salt on a wooden counter top.

How To Scoop Out the Center of the Zucchini

Simply use a teaspoon or tablespoon to remove the seeds and softer flesh around them.

Scoop the center of the zucchini out and stop where the seeds end to keep the “meatiest” part of the vegetable untouched as possible.

Bake the Zucchini Before Stuffing

Pre cook the zucchini boats at 375°F for 5 to 10 minutes. 5 minutes works if the squash are at room temperature and 10 to 12 minutes is better if they are coming straight out of the refrigerators.

Very lightly drizzle the cut side of the zucchini with olive oil. Only use a tiny bit of oil to prevent them from drying out and getting crunchy. Too much oil will make them soggy.

Halves of zucchini made into boats and drizzled with olive oil on a foil lined baking sheet.

Meat masher mixing together regular pork sausage and Italian sausage in a skillet.

Season lightly with salt if desired.

Cook the Filling

In a skillet cook both types of sausage over medium high heat. Drain an excess fat.

Mix in slices of softened cream cheese and then stir in cheddar cheese.

Slices of cream cheese added to a skillet of crumbled sausage.

Cheddar cheese sprinkled over cream cheese and sausage mixture in a non-stick skillet.

Fill The Zucchini Boats

Spoon filling into the zucchini halves. The stuffing will be heaped up slightly in the center, but should not fall off of the sides.

Bake for 15 minutes.

Then remove from the oven one last time to sprinkle Parmesan and mozzarella cheese on top.

Parmesan cheese sprinkled over sausage stuff zucchini on a baking sheet.

Parmesan and mozzarella cheese sprinkled on a combination of cooked Italian sausage and cream cheese as stuffed zucchini filling.

Bake for an additional 5 to 10 minutes until the cheese is melted and the zucchini are cooked through and fork tender.

Serve warm and enjoy.

Recipe Tips

Small to medium sized zucchini hold about 1/4 cup of filling each.
Use a tablespoon for the easiest way to scoop the filling out of the center of the zucchinis.
Precooking the zucchini boats for 5 minutes makes getting the perfect finish on the vegetables and filling easier.

Tender baked zucchini halves filled with a delicious mixture of sausage, a variety of cheese and simple seasonings on a plate next to a baking sheet full of stuffed zucchini.

More Easy Meals To Enjoy

Categories:

Main Dish, Pork, Recipes,

Jennifer Osterholt

I share how to make life easier while raising a busy family! From delicious desserts to easy dinners and simple breakfast recipes. I’m here to make your time in the kitchen more efficient while building confidence!