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Zucchini Stuffed with Merguez


Rate this recipe 4.1/5 (29 Votes)


  • 2 zucchini
  • 4 merguez sausages
  • tomato sauce
  • 1 ball of mozzarella
  • salt, pepper


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Budget Friendly


Step 1

Wash zucchini and cut them in half lengthwise. Widen slightly to fit the merguez. Arrange in a baking dish. Drizzle with tomato sauce and cover with slices of mozzarella. Add salt and pepper. Bake 1 hour in a hot oven.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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