05 October 2010

Large Meat and Sausage Stuffed Zucchini

My wife's friend gave her two HUGE zucchinis last week and I needed to try and find something to do with them. Granted, I could have resorted to the old zucchini cookies and bread routine, which I did a few weeks ago, but I wanted to try something different. Also, I am just too lazy to stand still for hours grating those behemoths. So, I did a little searching and combined a few recipes into one. Even though the proportions in this recipe are for large zucchinis, you can easily adapt it for smaller ones. You can also use this stuffing for peppers, tomatoes, or anything else you can think of.

photo of large zucchini

What you need

Large zucchini...2
Hamburger... 1 pound
Italian sausage... 1 pound (or any type you like)
Onions... 2
Peppers... 2
garlic... 5 or 6 cloves (we like a lot of garlic)
Eggs... 2
Bread crumbs... about a cup
Feta Cheese... 12 ounces
Parmesan cheese
Your favorite hamburger seasoning... taco, barbecue, etc.
Large baking pan

Putting it together

  • Grab your monster and trim the ends

  • Split down the middle and scoop out the seeds

  • Once you have a well-defined trench, place halves face down in the baking dish

  • Add about an inch of water and cover with foil

  • Place in a 350° oven and bake for 40 minutes. Check to see if the zucchini is somewhat soft (not likely) and continue baking an additional 40 minutes. (It took two hours for mine to finish baking)

  • While the zucchini is steaming away in the oven, let's prepare the stuffing...

  • Cook sausage until done and place in large bowl

  • Cook hamburger until done and then add you favorite seasonings (I was lazy and just used barbecue sauce). Mix well and place in bowl with sausage

  • Dice onions and sauté (don't forget to season) until translucent

  • Mince garlic and add to onions and sauté an additional 3 minutes

  • Remove and place in a bowl

  • Chop or dice (however you like them) peppers and sauté (season me, please)

  • Once the stuffing has cooled down, add the eggs, bread crumbs, and feta cheese

  • Mix well

  • Once the zucchini is cooked and cooled, pile-on the stuffing and top with the Parmesan cheese

  • To eat

  • Bake zucchini uncovered in a 350° oven, for 20-30 minutes

  • Storage

  • Divide into individual portions, wrap, and freeze

photo of large zucchini

For service

  • These guys have a tendency to release a lot of liquid, so you might want to defrost them in a bowl

  • Bake uncovered at 350° for 20-30 minutes

  • Serve with whatever you like: sour cream, salsa...oh, and if you have never eaten zucchini like this, yes you do eat the skin, too

Hope you enjoy it!


  1. that is one monster zucchini but what you did with it looks quite yummy.

  2. Yep, that is a biggie zucchini, I will bet it all smells so good cooking too!

  3. That's a good idea of what to do with those monster zucchinis! Looks really tasty!

  4. Ann: Yeah, it was huge and it also had an evil twin that was just as big.

    Brian: I'm not really a veggie person, but I have to admit that it did smell really good.

    BeadedTail: Thank you. It sure beats standing there and spending hours grating them. It ended up tasting really good.

  5. OK two things:

    1) I am seething in jealousy at the size of that zucchini, what on earth am I doing wrong???

    and 2) YUM! I wish you folks were my neighbors! :)

  6. Storm, The Psychotic Housewife: My wife got these from a friend of hers. I have no idea what they are doing, but when we grow zucchini next year, I'll probably experiment and see if I can grow one really big.
    Same here, I think it would be fun!


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