There’s a big trend out there right now using zucchini as noodles. They make a great base for this dish too….even my kids will eat their veggies this way! This makes four meal servings, or it can make eight side dish servings. I love it as a meal with a nice salad and crisp glass of Pinot Grigio!

Stuffed Zucchini

Stuffed Zucchini


  • 12 oz bulk sausage or sausage removed from casings, cooked and drained (I like hot breakfast sausage, but any kind is fine)
  • 2 large zucchinis
  • 3 eggs, beaten
  • 1 cup extra sharp cheddar cheese, shredded
  • 2 cups cottage cheese
  • 1-1/2 cup mozzarella cheese, shredded
  • 1/2 cup onion, finely chopped
  • 1 Tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup chopped tomatoes (I like grape tomatoes or Romas)


  1. Preheat oven to 350°F degrees.
  2. Butter a baking dish (size depends on size of your zucchini).
  3. Use a fork and lightly “stab” each zucchini.
  4. Partially cook whole zucchini in microwave on high for about five minutes. Remove from the microwave and let cool for about 10 minutes.
  5. Meanwhile, in a medium bowl, combine eggs, cheeses, onion, Italian seasoning, salt, and pepper.
  6. Slice the zucchini in half lengthwise, remove the seeds by scraping with a spoon, and rinse. Place halves in prepared baking dish and sprinkle with garlic salt. Add sausage to each zucchini, followed by tomatoes, and then top with cheese mixture in each half.
  7. Bake in preheated oven for 40 minutes, then broil for about five minutes to brown the cheese. (Keep your eye on them; you don’t want them to get too brown).