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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 -
3 years ago -
Sausage Stuffed Zucchini Cups
Bobbi's Kozy Kitchen
Published 09/07/2014
Ingredients
- 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
Instructions
- 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.
- 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.
- Heat oven to 350 degrees F.
- 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.
- Add the onion and garlic and cook until tender, about 5 minutes.
- 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.
- Add the rice and combine well. Adjust seasoning to taste.
- 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.
- 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....
Starters – Appetizers & Cocktails:
- Pumpkin Pie Cocktail from Confessions of a Culinary Diva
- Spaghetti Squash & Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
- Zucchini Pickles from Jane’s Adventures in Dinner
- Zucchini Relish from Magnolia Days
Soups and Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin soup with Bacon & Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
Main Dishes
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Butternut Chicken Risotto from Cooking Chat
- Chorizo-Stuffed Zucchini Boats from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Acorn Squash Ramen from Ninja Baking
- Rustic Summer Squash Tart from The Redhead Baker
- Sausage & Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach & Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Tex-Mex Stuffed Acorn Squash from Runners Tales
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Zucchini-Corn Pancakes from The Weekend Gourmet
Side Dishes:
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini & Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini & Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet & Savory Roasted Delicata Squash & Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Rolls from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Streusel Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Liz That Skinny Chick Can Bake
Oooh, yum, sausage!!! Maybe this is the way to finally convert the hubby to a zucchini fan!
The Ninja Baker
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!!!
Unknown
These are so cute, I just love them!!
Unknown
Your zucchini cups are so fun! I love cute appetizers like this haha
Sarah | Curious Cuisiniere
What a fun idea! These would make such pretty appetizer bites!
Bobbi | Bobbi's Kozy Kitchen
I have converted my guy to stuffed squash and never thought I could 🙂 so there is hope Liz!
Bobbi | Bobbi's Kozy Kitchen
You are so kind Kim 🙂 I hope you give it a try. I actually prefer this to stuffed peppers now.
Bobbi | Bobbi's Kozy Kitchen
Thanks Tara!
Bobbi | Bobbi's Kozy Kitchen
Thanks Shaina 🙂 Since these zucchini were soooo big they were actually about the size of a stuffed pepper!!
Bobbi | Bobbi's Kozy Kitchen
OH yes, with a regular sized zucchini they really would be.
Renee
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.
Bobbi | Bobbi's Kozy Kitchen
Thanks Renee. Kevin said it was a whole meal in one, meat, rice, veggie WINNER!!
Wimpy Vegetarian
Oh my gosh, this is just wonderful. I would love to make this for a party!!
Anonymous
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.