Home > Sausage Stuffed Zucchini Cups #SundaySupper

Sausage Stuffed Zucchini Cups #SundaySupper

We are having a Squashapalooza for this weeks Sunday Supper, and it is being hosted by the wonderful Alice of A Mama, Baby & Shar-pei in the Kitchen, and Christy of Confessions of a Culinary Diva
About a week ago, a friend of mine gave me 2 HUGE zucchini from her garden. I mean these bad boys gargantuan!! After I got them home they sat on my kitchen counter for a couple of days while I tried to figure out what to do with them. I had already made Turkey Sausage Zucchini Boats with over-sized zucchini from my own garden a few years back, but realized I didn’t have much else that showcased zucchini as the main star. So wanted to come up with something fun. Hmmmmmm, think think think. What do you do when life gives you ginormous zucchini? Why you make ginormous zucchini cups, that’s what you do!

I mean, we love stuffed stuff, and one of the stuffed things we were pleasantly surprised to like was the Stuffed Pumpkin I made last year. As a matter of fact everyone was saying I should make it for Thanksgiving this year, but I would need a double oven to be able to pull that one off. Or forgo the turkey. Soooooo that won’t be happening any time soon. Although I guess we could deep fry, or smoke the turkey. Crap, now I have to totally rethink my plan……*sigh*
Anyway, get back on track Bobbi, I decided that this gloriously bodacious squash needed some stuffin’, but in individual servings. So into the kitchen I went. I carefully, and I emphasize carefully, scooped the insides out of each zucchini section. The reason I emphasize being careful is because you don’t want to bust through the bottom of the cup. Then you will have a tube…..kinda hard to stuff a tube. All the yumminess will leak out the bottom, and it will just be a big ol’ mess. How do I know this? Ummm ya, experience *eyeroll* 
I was originally going to use quinoa in the recipe to make it a bit healthier, buuuuuttttt again my culinary expertise came in to play. I started the quinoa in a small pot while I was browning my sausage. When it came to a boil I quickly turned the heat down to low and went back to my sausage duty. All of a sudden I realized there was smoke coming from the pot and BAM I hear the smoke alarm go off. FIRE….FIRE…..FIRE (yes my smoke alarm is possibly the most annoying smoke alarm on the planet!). I , in my infinite wisdom, had turn the nob to the opposite eye to low, and left the one the quinoa was cooking on on full blast. Hence the rice in the stuffing. Now I have a stainless steel pot with black gunk in the bottom that I can’t seem to get rid of. A reminder to pay closer attention to details I guess!!
1 year ago –
2 years ago – 
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Sausage Stuffed Zucchini Cups  

Bobbi’s Kozy Kitchen
Published 09/07/2014
Sausage Stuffed Zucchini Cups


  • 4 large zucchini
  • 1 cup rice
  • 1 pound mild Italian sausage
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 15-ounce can diced fire roasted tomatoes
  • 2 tablespoons fresh oregano leaves, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 1 tablespoon paprika
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt
  • Fresh cracked black pepper
  • 2 cups shredded mozzarella cheese


  1. Cut the ends off of the zucchini and then cut them into 3 inch sections. Using a spoon (or melon baller if you have it), scoop out the center of the zucchini making sure to leave at least 1/4 of an inch thickness on the bottom. Salt and pepper the inside of the zucchini cups and set aside.
  2. Place the rice in a medium sauce pan and add 1 3/4 cup water (or stock) to the pan. Heat over high heat until boiling, then cover and reduce to low heat. Cook for 17 to 20 minutes, or until the liquid has cooked out.
  3. Heat oven to 350 degrees F.
  4. Meanwhile in a large skillet, brown the sausage using a wooden spoon to break it up into small bits. Cook until there is no pink remaining.
  5. Add the onion and garlic and cook until tender, about 5 minutes.
  6. Stir in the tomatoes with the juice, oregano, basil, paprika, crushed red pepper flakes, salt, and pepper. Continue to cook for another 2 to 3 minutes.
  7. Add the rice and combine well. Adjust seasoning to taste.
  8. Carefully scoop the filling into each zucchini cup and then place the stuffed cup in a large casserole dish, or on a rimmed baking sheet. Bake for 30 minutes.
  9. Remove from the oven and add a shredded mozzarella cheese on top of each cup. Cook for an additional 5 minutes, or until the cheese has melted.

Yield: 4 servings
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 55 mins.
Total time: 70 mins.
Tags: zucchini, rice, italian sausage, tomato, garlic, onion, oregano, basil, mozzarella cheese, Healthy Dishes, beef, #SundaySupper,

Let’s kick this Squashfest into high gear with these other great recipes from the Sunday Supper family….

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Sweets to Start or End the Day:
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    1. Oooh, yum, sausage!!! Maybe this is the way to finally convert the hubby to a zucchini fan!

    2. It's funny that the smoke alarm came from the stove top and not the oven. You are so impressive – always, Bobbi. I love knowing that zuchinni stuffed with yummies can withstand the oven. (I am a huge zucchini fan so it's nice to add to the repertoire.) Thank you!!!

    3. These are so cute, I just love them!!

    4. Your zucchini cups are so fun! I love cute appetizers like this haha

    5. What a fun idea! These would make such pretty appetizer bites!

    6. I have converted my guy to stuffed squash and never thought I could 🙂 so there is hope Liz!

    7. You are so kind Kim 🙂 I hope you give it a try. I actually prefer this to stuffed peppers now.

    8. Thanks Shaina 🙂 Since these zucchini were soooo big they were actually about the size of a stuffed pepper!!

    9. OH yes, with a regular sized zucchini they really would be.

    10. Excellent use of giant zucchini. A friend gave me some a couple of years ago and I never thought to do something like this. Brilliant! And there is sausage in there too. Double bonus.

    11. Thanks Renee. Kevin said it was a whole meal in one, meat, rice, veggie WINNER!!

    12. Oh my gosh, this is just wonderful. I would love to make this for a party!!

    13. Thank you so much Bobbi!! What a fantastic idea to use huge zucchini. I have always sliced them lengthwise, stuffed and baked them. As much as we check our garden, today I found one the size of a small motorboat. 🙂 This technique worked perfectly!! Love your website.

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    About Me

    Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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