Smothered zucchini is one of our household’s favorite dishes! I love it because it’s healthy. Despite the small amount of Italian sausage in the recipe, this is very healthy: both low in calories and stuffed with vegetables. Husband loves it because it tastes so good. I’ll leave it up to you who in this household has their priorities straight. Haha.
Stuffed zucchini is smothered with all those vegetables and sauce, giving you have a guilt-free dish. A dash of Italian sausage for spice. And a small amount of a creamy Parmesan sauce compliments the meat of the dish perfectly.
Base and filling prep:
So, how do you make this mouthwatering dish? It’s not hard (not even the roux, don’t let it scare you!).
I took step-by-step pics though because I always appreciate them when I’m exploring a new recipe.
Zucchini & Filling:
- 2 large zucchini or 3 medium the larger the better
- 8 oz Italian sausage, hot
- 1/3 C . red pepper diced
- 1/3 C . green pepper diced
- 1/3 C . onion diced
- 1 small tomato diced
- 1 tsp . Italian seasoning
- 1 C . spaghetti sauce
- 1 Tbsp & 1/2 . butter
- 1 Tbsp & 1/2 . flour
- Dash salt
- 1 C & 1/8 . milk
- 1/2 C . parmesan cheese divided
- 3/4 tsp . Dijon mustard
- Drop zucchini into boiling water and boil for 5 min. Cool (cooling in cold water will speed the process). Cut in half lengthwise, and scoop out pulp (save pulp).
- Place “shells” in glass baking dish (sprayed with non-stick.)
- Brown Italian sausage and drain well.
- Mix sausage, pulp, vegetables, Italian seasoning, and spaghetti sauce in a medium pan. Bring to a boil. Reduce heat; simmer for 5 min. (Will start out very thick…will thin as simmers.)
- Scoop into shells; should be overflowing, smothering them.
- In a small pan, melt butter; add flour and salt. Slowly add milk; simmer for 2 min. Add half of parmesan cheese. Whisk in dijon. Pour over filled zucchini shells.
- Sprinkle remaining parmesan over zucchini.
- Bake, uncovered, at 350° for 25-35 min.