Stuffed Eight Ball Zucchini Squash

August 21st, 2011

We have been gone for a week visiting our family in Cary, NC.  As much as I love our Farmer’s Markets in the mountains, nothing can compare to the Farmer’s Markets in Raleigh.  My DIL Kristen and I spent a morning strolling the aisles there.  There was everything from fresh bread from La Farm Bakery to these adorable eight ball zucchinis.  There is no doubt about what to do with these cute little spheres.  They are perfect for stuffing.

Kristen is very creative about coming up with ideas for recipes.  Later in the day we visited her local butcher shop and came away with some chicken chipotle sausages.

We also had some Round of Hungary sweet red peppers that we picked up at the market.  These peppers are sweet and also suited for stuffing, but in this case we used them as part of the stuffing for our zucchini.

I had already decided on making an orzo pasta dish (which I will blog about later), so our stuffing did not include rice or pasta.  But it did include Manchego cheese, the sausage, peppers, zucchini, and a topping of fresh corn, panko crumbs and more cheese.  It was as good as it gets.


1 pound sausage of your choice
1 yellow sweet pepper,chopped
1 red sweet pepper, chopped
chopped flesh from hollowed out zucchini (about 1 cup)

1 cup shredded Manchego cheese

8 eight ball zucchini squash

1 ear of sweet corn, cooked and kernels removed from cob
2 tablespoons butter, softened
1/2 cup panko crumbs
1/4 cup Manchego cheese, shredded
1 tablespoon chopped parsley

Hollow out eight ball zucchini squash with a melon baller reserving the flesh.  There will be extra which can be saved for another purpose.

Saute sausage and peppers in a skillet until sausage is cooked.  Drain off grease. Add 1 cup of reserved chopped zucchini and shredded Manchego cheese.

Stuff zucchini shells with the mixture.  Place on baking sheet and cook in a 350 degree oven for about 30 minutes.

Mix topping ingredients together.  Top each zucchini with some of the mixture and return it to the oven.  Bake for an additional 30 minutes or until topping is browned.  Broil for a few minutes if topping is not browned.

Printable recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.