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.

If you’re looking for some other great, healthy recipes, check out:
• Tilapia Veracruz
• Quinoa & Beef Stuffed Peppers
• Mexican Quinoa

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.

Smothered Zucchini: Delicious and Healthy. Zucchini smothered in sauce, vegetables, and Italian sausage, and topped with a creamy Parmesan cheese sauce. — Ingredients: vegetables, Italian sausage, spaghetti sauce, spices, mustard, and parmesan cheese.

Drop zucchini into boiling water and boil for 5 minutes.

After zucchini are cool, cut in half lengthwise. Using spoon, scoop out pulp (save pulp).

One shell scooped out (pulp reserved), other half needs to be done.

Pulp, tomato sauce, spices, and diced vegetables. Prepped and ready to add to Italian sausage.

Mix sausage, pulp, vegetables, Italian seasoning, and spaghetti sauce in a medium pan. Bring to a boil. Reduce heat; simmer for 5 min.

Place zucchini "shells" in a glass baking dish.

Fill zucchini shells with Italian sausage and vegetable "stuffing".

Pour sauce over. Then sprinkle with remaining parmesan.

Roux:

Slowly add a bit of milk, stirring well.

Continue to add milk in small intervals, stirring well after each addition.

Simmer for two minutes after all milk is added, stirring slowly. Don't allow to scorch!

Add half of parmesan cheese. Whisk in Dijon mustard.

5 from 2 votes

Smothered Zucchini

Ingredients

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 white onion diced
1 small tomato diced
1 tsp . Italian seasoning
1 C . spaghetti sauce

Roux/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

Instructions

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.