Stuffed Zucchini

Stuffed Zucchini (Gluten-Free, Dairy-Free, Soy-Free, Tree nut-Free and Peanut-Free)

I was on an nice vacation last week an left my garden tasks to my teenager.  I came back to monsterous zucchini.


I don’t have many recipes that I use zucchini in, but this is one of my kids favorites.   Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made.  I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.

I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.

Stuffed Zucchini

  • Servings: Approx. 6
  • Difficulty: Easy
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Stuffed Zucchini
  • Zucchini (if stuffing try to get medium to large zucchini) – approx. 4
  • Olive oil
  • 1/2 pound Italian Sausage
  • 1 teaspoon Minced Garlic
  • 1/2 cup Breadcrumbs
  • 1 cup Dairy-Free Cheese (I used Aldi’s)
  • 24 ounce jar Pasta Sauce
  • Salt and Pepper
  • Coconut Oil spray


  1. Preheat oven to 375℉.
  2. If making zucchini boats, slice the zucchini lengthwise and take out seeds.  I decided to make 1/2 inch rounds and took the skin off and scooped the seeds out.
  3. Brush with olive oil and place on a foil lined cookie sheet.
  4. Place in oven for 15 minutes
  5. Brown sausage in pan.
  6. Add the garlic, breadcrumbs, cheese and pasta sauce to sausage and mix in pan.
  7. Scoop sausage mixture into zucchini
  8. Any extra mixture spoon into a dish sprayed with coconut oil
  9. Bake for 15 minutes in oven.
  10. Serve hot and keep the extra for leftovers.