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Italian Sausage Stuffed Zucchini
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4 (6- to 8-inch) (8 ounces each) zucchini


1 tablespoon olive oil

1 pound spicy Italian sausage

2 small (1 cup) tomatoes, diced

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1/4 teaspoon salt

1/4 teaspoon pepper

8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese


1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons Land O Lakes® Salted Butter

1 tablespoon chopped fresh parsley

How to make

  1. STEP 1

    Heat oven to 400°F. Spray 13x9-inch baking dish with nonstick spray.

  2. STEP 2

    Slice zucchini in half lengthwise; scoop out inside, leaving 1/4-inch shell. Place zucchini cut-side up into prepared baking dish.

  3. STEP 3

    Heat olive oil in skillet over medium-high heat. Add sausage; cook 7-9 minutes or until no longer pink. Drain any excess grease.

  4. STEP 4

    Add tomatoes, onion, garlic, salt and pepper. Cook 4-5 minutes or until most of liquid is evaporated. Add mozzarella cheese; mix well.

  5. STEP 5

    Fill zucchini boats evenly with filling.

  6. STEP 6

    Combine all topping ingredients in separate bowl. Top each zucchini boat with panko mixture. Bake 25-30 minutes or until topping is crisp and golden. To toast panko further, broil, watching closely, 2-3 minutes or until golden brown.

Tip #1

A melon baller makes quick work of scooping out the zucchini.

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