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+ servings
Broccoli Rabe Sausage Rice Zucchini Boat

Sausage Broccoli Rabe Risotto Stuffed Zucchini

A quick and simple recipe for sausage, broccoli rabe and risotto stuffed zucchini.
Course Main Dish
Servings 4 Halves


  • 2 Medium Zucchini
  • 1 cup cooked arborio rice I use saffron rice
  • 2 links sweet italian sausage removed from casing
  • 1 small shallot diced
  • 1 cup broccoli di rabe parboiled
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup Grated Parmesan Cheese or romano
  • 1/2 cup of panko breadcrumbs


  • Slice zucchini in half lengthwise, score the perimeter of the zucchini half (leaving a slight margin on the sides). Scoop out flesh with spoon or melon baller. Set aside.
  • Saute sausage and shallots until cooked through. Add the zucchini flesh and saute another few minutes. Mix in the broccoli to combine. Season to taste. Remove from burner.
  • In a bowl, combine panko bread crumb, grated parmesan and shredded mozzarella.
  • Preheat oven to 425 degrees F. Grease a casserole or baking dish.  Sprinkle inside of each zucchini with grated cheese. Stuff the zucchinis with sausage, broccoli rabe and risotto filling. Top each zucchini with panko bread crumb mixture. Drizzle or spray with a little evoo. Line up in baking dish, cover with foil and bake for 20/25 minutes. Remove foil and continue to bake until cheese melts and tops are slightly crispy.
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