Cheese & Sausage Stuffed Zucchini

Directions

Zucchini weights can vary greatly and don’t necessarily correspond to their size. I have seen smallish zucchini’s weigh-in around 6 ounces and they are nowhere large enough for stuffing.

The photo uploaded was a rather large zucchini but only weighed in at 8 ounces or just a ½ pound! Which is at least 4 times the size of the 6-ounce zucchini! For that I made ½ of this stuffing.

A zucchini around the 3 to 4 pound range should be about the right size for the amount of stuffing this recipe makes, however, it’s more about the size of the zucchini than the total weight.

For smaller/larger zucchinis, you may wish to adjust the amounts to try to aim for more or less stuffing to match the size of your giant zucchini!

Preheat oven to 350℉ (180℃) F (175 degrees C).

Butter a baking dish (size is dependent on the size of your zucchini).

Place crumbled sausage in a large, deep skillet.

Cook over medium-high heat until evenly brown. Drain and set aside.

Partially cook zucchini in the microwave on high for 5 minutes.

Remove from the microwave and let cool for about 10 minutes.

Meanwhile, in a medium bowl, combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt, and pepper.

Slice the zucchini in half lengthwise, remove the seeds and rinse.

Place both halves in a prepared baking dish and sprinkle with garlic salt.

Layer the sausage, tomatoes, and cheese mixture in each half.

Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.