Italian Sausage Stuffed Zucchini

Prep Time: 20 Minutes | Total Time: 30 Minutes | Servings: 2

  • SERVES 2
  • Prep Time: 20
  • Cook Time: 30


  • PAM® Original No-Stick Cooking Spray
  • 2 medium zucchini, each cut in half lengthwise
  • 6 ounces Italian turkey sausage
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 cup panko bread crumbs
  • 1/4 cup Egg Beaters® Original
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 375° F. Spray 13x9-inch baking dish with cooking spray.
  2. Scoop pulp from each zucchini half, leaving 1/4-inch shells and reserving pulp. Place shells cut-side down on a microwave-safe plate and cover with waxed paper. Microwave on HIGH 4 minutes or until shells begin to soften slightly. Arrange shells in baking dish.
  3. Cook sausage in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Remove sausage from skillet; set aside.
  4. Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened. Stir in drained tomatoes, cooked sausage and bread crumbs. Remove from heat; cool about 5 minutes.
  5. Stir in Egg Beaters. Spoon filling into zucchini shells. Sprinkle with cheese. Bake 10 minutes or until cheese begins to brown.
Nutritional Information per serving:

Calories 348, Total fat 11 g, Saturated fat 4 g, Cholesterol 43 mg, Sodium 918 mg, Carbohydrate 42 g, Dietary fiber 5 g, Sugars 11 g, Protein 23 g, Vitamin A 55%, Vitamin C 64%, Calcium 15%, Iron 20%

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