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5 from 3 ratings

Sausage Stuffed Zucchini

Italian style sausage stuffed zucchini topped with tomato sauce and melted mozzarella cheese. One of my favorite 1 pot meals you can have on the table in less than 45 minutes. Low carb and full of flavor.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 2 -3
Calories: 277
Author: Natalie


  • 2 sweet Italian sausages
  • 3 medium zucchini's
  • 1/2 medium yellow onion finely chopped
  • 1/2 cup shredded mozzarella
  • 1/2 cup tomato sauce
  • 2 garlic cloves chopped
  • 1 tbs olive oil
  • salt & pepper


  • 1. Cut all the zucchini's in half, scoring around the seeds and scooping out the flesh. Set all the flesh aside in a mixing bowl
  • 2. In an oven proof pan, cook the onions over medium heat for 3-5 minutes until they start to turn translucent, salt & pepper
  • 3. Snip the top of the sausage casing and squeeze out the sausage meat, breaking up the meat with a wooden spoon, cook until almost cooked through, 5 minutes
  • 4. When the sausage is almost cooked through, add in the zucchini flesh, breaking up with a spoon, cooking for 3 more minutes
  • 5. Add in chopped garlic, cook until fragrant, 1 minute
  • 6. Transfer sausage mixture to the same mixing bowl, and wipe pan clean of most of the sausage fat
  • Cook the zucchini's cut side down for 1-2 minutes over medium heat until they get a brown crust, take them off the heat, flip over, and salt and pepper the inside
  • 7. Fill the zucchini with the sausage mixture, top with tomato sauce, then sprinkle on the cheese
  • 8. Cook in 400 degree oven until cooked through and cheese is melted and bubbling, 10-15 minutes
  • 9. Serve 2 zucchini halves per person with your favorite salad or pasta


Calories: 277 | Total Carbs: 6.5g | Protein: 29.8g | Fat: 27.9g | Fiber: 1.6g | Net Carbs: 5g