In the Kitchen: Baked Stuffed 8 Ball Zucchini

TV Maitre d’ Joe Zito and Chef John Granata of the Post Office Cafe joined The Rhode Show on Thursday to show us how to make Baked Stuffed 8 Ball Zucchini.

6 each 8 ball zucchini (softball size)
½ cup extra virgin olive oil
1 lb. hot Italian sausage (casing removed)
2 garlic cloves (chopped)
1 lg. native tomato (diced)
1 small sweet onion (diced)
4 lg. basil leaves
1 cup bread crumbs
½ cup Pecorino Romano cheese
Salt & Pepper


  1. Preheat oven to 400 degrees.
  2. Cut tops of zucchinis off and hollow out pulp and seeds, save pulp.
  3. In a large sauté pan on medium heat, cook sausage meat until just cooked. Add onions and sauté until onions start to wilt. Add zucchini meat. Add garlic and cook an additional 2 minutes.
  4. Next add tomatoes and tear basil into pan. Stir everything together and transfer to a large bowl. Add bread crumbs, cheese and salt and pepper.
  5. Fill the zucchinis with the stuffing mix. Place the stuffed zucchini in a lightly oiled casserole dish. Place the cut tops next to them.
  6. Bake for 25 to 30 minutes or until golden brown on top.
  7. Serve with fresh tomato sauce or all alone.

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