Stuffed 8-Ball Zucchini with Sausage and Cheese

Round 8-ball zucchini are hollowed and filled with a savory mix of sausage, sautéed veggies, and cheese, then baked until golden and bubbling. A colorful, satisfying way to enjoy summer squash.

4 servings

sausage stuffed eight-ball squash in casserole dish

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

4 medium (784 g) 8-ball zucchini
½ pound (227 g) hot breakfast sausage (ground)
¼ cup (40 g) onions - chopped
1 teaspoon (1 teaspoon) fresh garlic - chopped
¼ cup (38 g) bell peppers - chopped or 1 teaspoon jalapeno, chopped
1 medium (123 g) tomato - chopped
3 ounces (85 g) Monterey Jack or Cheddar cheese
salt and pepper

Instructions

Preheat the oven: Set to 350˚F (180˚C).
Prepare the squash: Slice off the stem end of 4 medium 8-ball zucchini. Place upside down in a pan with 1 inch of water and boil for 10 minutes. Remove and let cool slightly.
Scoop the insides: Use a grapefruit spoon or melon baller to hollow out the zucchini. Drain the scooped flesh in a colander and chop.
Cook the filling: Brown 1/2 pound hot breakfast sausage (ground) in a skillet over medium heat. Add 1/4 cup onions, 1 teaspoon fresh garlic and 1/4 cup bell peppers or jalapeño. Cook until vegetables are soft.
Add tomato and squash: Stir in the chopped 1 medium tomato and drained squash. Season with salt and pepper. Mix in half the cheese (3 ounces Monterey Jack or Cheddar cheese) and remove from heat.
Stuff the zucchini: Fill each hollowed squash with the sausage mixture. Top with remaining cheese.
Bake: Place stuffed zucchini in a baking dish and bake at 350˚F (180˚C) until the cheese is melted and bubbly, about 15–20 minutes.

Notes

Make Ahead: Assemble the stuffed zucchini up to one day ahead. Cover and refrigerate. Bake just before serving.

Nutritional Information

Stuffed 8-Ball Zucchini with Sausage and Cheese

Ingredients 1x2x3x

Instructions

Notes

Nutritional Information

Ingredients