Chicken Sausage Stuffed Zucchini

Image of Nicole J Corbo
Rated 5.0 based on 5 customer reviews
Chicken Sausage Stuffed Zucchini
Chicken Sausage Stuffed Zucchini


Mealthy Tip

Vegetarian? Swap the sausage with crumbled tempeh and add 1 tablespoon ground coriander to get a the same flavor profile. You can also make it vegan: use tempeh as above, omit the cheese and stir in ¼ cup instant mashed potato flakes to replace the eggs.

Nutrition Facts

Per Serving: 579 calories; 28g fat; 37.2g carbohydrates; 46g protein; 212mg cholesterol; 1409mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 579 Calories from Fat254
% Daily Value*
Total Fat 28g 43%
Saturated Fat8g 41%
Trans Fat0.0g
Polyunsaturated Fat5.1g
Monounsaturated Fat11.3g
Cholesterol 212mg 71%
Sodium 1409mg 59%
Total Carbohydrate 37.2g 12%
Dietary Fiber5g 20%
Protein 46g
Vitamin A57% Vitamin C51%
Calcium29% Iron24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

The filling was fantastic! I could eat this solely with just the brown rice and meat. I wasn't a fan of the zucchini boats as it didn't seemed cooked enough. The zucchini felt stuck in limbo between heated on the outside, but kind of raw on the inside. My friend however liked it though, but said the same thing- the filling is just fine on its own. If I make this again, I will try to cook the zucchini first in the oven for a little bit before adding the filling to bake again.

Image of Sam Dalton

Sam Dalton says:

These zucchini boats were really good. I've made them twice already, once with sausage and once with ground turkey. The mushroom, brown rice, and onion were a nice addition. The best part was that it took only 30 minutes.

Image of Jordan Clark

Jordan Clark says:

I didn't use chicken sausage, but instead opted for ground chicken. It was tasty, but I had to cook the zucchini for closer to 25 - 27 minutes. Shredded cheese on top was perfect.

Image of Santana Williams

Santana Williams says:

I love that the zucchini meat is added back to the zucchini via the delicious chicken sausage mixture. Great for a healthy weeknight dinner. I forgot to add cheese, so I put it on at the end and popped them back in the oven on broil for a couple minutes.

Image of Sheila Long

Sheila Long says:

Made this with turkey sausage and skipped the mushrooms. It was super yummy! I might try this again with spaghetti squash.