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    Home » Whole Food Recipes » Simple Dinner Recipes

    September 1, 2020 | By Jami

    Sausage and Corn Stuffed Zucchini

    Jump to Recipe
    one dish dinner stuffed zucchini
    easy sausage-corn stuffed zucchini

    This recipe for Italian sausage and corn stuffed zucchini is a seasonal family favorite with its delicious flavor and use of garden fresh produce.

    flavorful sausage-corn stuffed zucchini

    Sausage and corn stuffed zucchini is one of those recipes I make only once or twice a year when the zucchini are in season. And then I taste it and wonder why I don't make it more often!

    So, I should probably come clean and admit that while I love zucchini in fritters, bread, and even sautéed briefly with corn, tomatoes, and feta, I can't stand it cooked to mushiness.

    So that eliminates most zucchini casseroles you can think of - anything that cooks for awhile with lots of other ingredients equals soft, squishy zucchini.

    stuffed zucchini close

    But this recipe deserves a spot on our menu because it removes the part of the vegetable that is my least favorite- the seedy inside -and leaves only the firm outside.

    Well, and plus the fact that it's got sausage, corn, and cheese. It really is very delicious!

    Sausage & Corned Stuffed Zucchini

    stuffed zucchini ingredients

    Ingredients

    • Four small-to-medium size zucchinis.

    I cannot emphasize this enough: if you have a garden, don't let the zucchini get to the baseball-sized stage and then think they are good for anything other than grating (and even then don't grate the center with all the huge seeds). 

    If you regularly pick zucchini at this stage - roughly the length of your hand - then you should not be swimming in zucchini, and it will be firm enough for kabobs, and grilling, and sautéing without the pithy, seedy center.

    That's not to say that there will never be one that "gets away from you" but they will be a lot fewer and then those can be grated - and used for scrumptious White Zucchini Cake, and No Fail Zucchini Bread for instance.

    The remaining ingredients you need are:

    • Italian Sausage, hot or mild
    • Corn
    • Tomato
    • Onion
    • Garlic
    • Cream Cheese
    • Parmesan Cheese (or other cheese)
    steaming zucchini in pot

    Directions

    Prep zucchini by trimming the ends and cut the zucchini in half, lengthwise. Put face down in a shallow pan to steam-cook - do not overcook or they will not be firm for filling.  I only cook between 1-2 minutes.

    scooping centers of zucchini

    Cool the zucchini for a few minutes and then scoop out the center evenly.

    How do you scoop out zucchini?

    I've used a melon baller for this in the past (I finally got rid of it when I realized no one in my family likes melons...), and now use a small cookie scoop.

    What do you do with the insides?

    I throw them in the compost happily - I think I mentioned this is not my favorite part of the vegetable? If you have a place for mushy zucchini centers in your recipes, by all means save it to use for that.

    cooking filling for stuffed zucchini

    While the zucchini steams, cook the sausage, add the onion and and garlic and cook another few minutes before mixing in the cream cheese and corn.

    Remove the pan from heat and gently stir in a chopped tomato and some Parmesan cheese.

    stuffed zucchini ready for oven

    Place the zucchini in an oiled baking pan, fill each scooped half with the sausage mixture.

    If there is any leftover filling, place it around the zucchini. Grate a bit more cheese over the top, bake and serve.

    stuffed zucchini side

    It really is a one dish dinner since it contains protein and lots of vegetables. But I do often serve it with a salad and usually with a loaf of bread, like easy artisan or sourdough artisan.

    And you can literally take this recipe and use other ingredients to make different flavored stuffed zucchini. How about a chili-powdered flavor with ground turkey, beans, and corn with jack cheese? Curry flavor with chicken, peppers, and onions with feta? You get the idea!

    Can you freeze stuffed zucchini?

    Yes! Complete the recipe through to the stuffing, place on a baking sheet, but instead of baking, place it in the freezer to freeze until firm, 2-3 hours.

    Remove the zucchini boats and place in a gallon freezer bag (about 4 fit in each), remove air, label, and freeze for 3-4 months.

    To use, thaw overnight in the fridge and bake as directed.

    What others are saying:

    "We made this last night and it was excellent!! Perhaps enhanced by our homemade sausage but either way it’s a hit! Thank you for sharing the recipe!" -Larry (on Facebook)

    "I too want to thank you for sharing! We'll definitely make this again. Best use of zucchini yet!!" -Kim (on Facebook)

    stuffed zucchini above in white pan
    Print Recipe Pin Recipe
    5 from 1 vote

    Sausage and Corn Stuffed Zucchini

    Delicious sausage and corn stuffed zucchini is a true one-dish meal and will win over even those who don't think they like zucchini.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Main Dishes
    Cuisine: American
    Yield: 8 servings
    Author: Jami Boys

    Ingredients

    • 4 small to medium zucchini ends trimmed
    • 1 pound bulk Italian sausage hot or mild
    • 1/4 cup chopped onion
    • 1 clove garlic minced
    • 1/3 cup cream cheese 3 ounces
    • 1 ½ cups corn kernels
    • 1 large paste tomato* chopped
    • 1 cup grated Parmesan divided

    Instructions

    • Prep zucchini by cutting off stem end and lightly trimming off blossom end. Cut each zucchini in half.
    • Fill a large, shallow pan 1/4 full with water and a bit of salt and bring to a boil over high heat. Cut each zucchini in half lengthwise and place face down in the water (as much as possible). Reduce heat to medium; cover and cook 1 to 3 minutes only, just until crisp-tender. Remove from pan to a cutting board and let cool.
    • Preheat oven to 350 degrees.
    • Meanwhile, cook sausage over medium heat in a large skillet until browned. Add onion and garlic, cooking until onion is opaque, Mix in cream cheese and corn, stirring until cheese is melted.
    • Remove pan from heat and gently stir in the diced tomato and 1/2 cup of the Parmesan cheese.
    • Scoop out the center of each zucchini half and fill with the sausage mixture. Place the filled zucchini in a greased baking pan.**
    • Sprinkle the remaining grated cheese over the filled zucchini. Bake in a 350 degree oven for 20 minutes, until cheese is melted and filling is warmed through. Serve immediately.

    Notes

    *If not using a paste tomato, remove seeds from tomato and squeeze some juice out before dicing.
    **If you have any filling remaining that won't fit in the zucchini, just place it around the pan to serve as extra with the zucchini.
    To Freeze for Later Meals:
    1. Complete the recipe through to the stuffing, place on a baking sheet, but instead of baking, place it in the freezer to freeze until firm, 2-3 hours.
    2. Remove the zucchini boats and place in a gallon freezer bag (about 4 fit in each), remove air, label, and freeze for 3-4 months.
    3. To use, thaw overnight in the fridge and bake as directed.

    Nutrition

    Serving: 2halves | Calories: 329kcal | Carbohydrates: 11g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 702mg | Potassium: 514mg | Fiber: 2g | Sugar: 4g | Vitamin A: 573IU | Vitamin C: 22mg | Calcium: 175mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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    simple sausage-corn stuffed zucchini

    More Zucchini Recipes to Try:

    cooked zucchini meatballs close
    Easy Freezer Zucchini Meatballs
    Make these easy zucchini freezer meatballs with the ground meat of your choice - turkey, beef, or chicken - to have on hand for quick weeknight meals! This is such a great way to preserve zucchini to use through the winter, too.
    Click For Recipe
    zucchini freezer muffin close
    Zucchini Cinnamon Freezer Muffins
    Easy muffins you mix up, portion out, freeze, and then bake right from frozen for warm muffins anytime (or eat right away, of course!). A great way to preserve seasonal zucchini!
    Click For Recipe
    Zucchini Corn and Tomato Saute with Feta
    Zucchini, Corn, and Tomato Sauté Recipe
    Surprisingly delicious, quick Zucchini, Corn and Tomato Sauté with feta cheese uses the best ingredients of summer for a true garden-to-table recipe.
    Click For Recipe
    Dark Chocolate Zucchini Bread
    Dark Chocolate Zucchini Bread Sweetened with Honey
    A lightly sweet dark chocolate zucchini bread, studded with chocolate chips.
    Click For Recipe

    This recipe has been updated - it was originally published in September of 2010.

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    Hi, I'm Jami and I'm so glad you're here! My goal is to help you live a simple homemade life on your terms: cooking delicious real food, painless gardening, and making easy things that are totally worth your time. 

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