Sausage Stuffed Zucchini

Low carb sausage and cream cheese stuffed zucchini on a white plate on a red and white plaid napkin with a fork on the plate.

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

Course Main Course

Cuisine American

Keyword Sausage Stuffed Zucchini, Stuffed Zucchini

Prep Time 10

Cook Time 30

Total Time 40

Servings boats

Calories 326kcal

Author Jennifer Osterholt

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

Instructions

Preheat oven to 375℉ and line a baking sheet with foil or a non-stick liner.
Wash zucchini, cut in half and clean seeds out of the center.
4 - 5 medium zucchini
Lay cut side up on baking sheet and lightly drizzle with olive oil. If zucchini are at room temperature cook empty for 5 minutes or if cold cook for 10 minutes.
2 teaspoons olive oil
Brown meat and drain.
1/2 pound Italian sausage, 1/2 pound pork sausage
Add seasonings, cream cheese and cheddar cheese to the meat; stir well.
1/2 teaspoon seasoned salt, 1/4 teaspoon black pepper, 1/2 teaspoon granulated onion, 3/4 cup cheddar cheese, 2 ounces cream cheese
Fill zucchini and bake for an additional 15 minutes.
Sprinkle parmesan and then mozzarella cheese on top. Bake for an additional 5 minutes until cheese is melted and zucchini is fork tender.
2 tablespoons grated parmesan cheese, 1 cup mozzarella cheese

Nutrition