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Sneak Preview: This simple Sausage-Stuffed 8-Ball Zucchini (or squash) Recipe is an unusual-looking vegetable that tastes similar to zucchini. You’ll enjoy this easy, colorful, and delicious dinner entree recipe.
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Do you ever buy produce that looks interesting, but you have no idea how to use it? That’s what happened when I brought home this eight-ball zucchini.
Maybe you have done the same thing, or you grow these squash. Either way, I hope you will try this recipe that makes a tasty and beautiful entree.
What is8-Ball Squash?
Eight-ball squash or zucchini is almost perfectly round. However, the color can vary. I’ve only seen the yellow/green color shown, but they also come in solid green, more like zucchini.
The taste is similar to zucchini squash. When I saw these at the produce stand, I knew I had to try them. They don’t have a weird taste or look, so they are an easy sell to the people sitting around your table.
Happy Cooks Speak Up
“Besides being really yummy, they make an interesting, fun, and impressive presentation!
I grow them in a wine barrow, pick, and steam in the a.m., and pop them in the fridge. Then clean, stuff, and cook in the afternoon/evening. Or heck, just do it all in the morning and heat ’em up for dinner!”—JENNIFER
How To Prepare 8-Ball Zucchini
First, slice off the stem end. You will want to cook the zucchini partially before you clean out the innards. Allow about 10 minutes with an inch of water in the pan unless the squash is extremely large.
Prepare the filling while the squash cooks.
PinHow To Clean Out 8-Ball Zucchini
A grapefruit spoon with serrated edges is a handy tool to dig the filling out of the squash. A melon baller works well, too.
Reserve the squash you dig out for the filling.
PinIngredients and Substitutions
Pin- 8-BALL ZUCCHINI: 8-Ball Zucchini comes in several varieties that would work. Substitute zucchini squash if you prefer.
- HOT SAUSAGE: Substitute ground beef, ground turkey, breakfast sausage, or Italian sausage. Leave this out for a vegetarian entree. Without hot sausage, you may want to add a little salt.
- ONIONS: Use frozen or fresh onion.
- GARLIC: Fresh garlic or jarred garlic works best.
- BELL PEPPERS: Use green bell peppers for a slightly bitter taste. Other colors like red, yellow, and orange peppers are milder and sweeter. Add some spice with jalapeno pepper, fresh or pickled.
- TOMATO: I recommend a fresh tomato.
- CHEESE: This is a good chance to use up leftover cheese. Use something that melts well. My favorite is Monterrey Jack or medium Cheddar cheese.
FAQ About 8-Ball Squash
Can you eat the skin of 8-ball zucchini?
Yes, the skin is very tender when you cook it, and it contains lots of valuable nutrients.
How do you pick an 8-ball squash or zucchini?
Look for a firm texture with no soft spots. Squash that is too large will be tough and less flavorful.
Parting thoughts: The next time you run across this squash, snatch some up and treat your people to this delightful vegetable from the squash family. Meanwhile, check out these squash recipes for the more common yellow or summer squash: Squash Patties: A Fun-To-Eat Side Dish, Colorful Yellow Squash Casserole (Like a Soufflé), and Nice and Spicy Summer Squash Casserole with Stuffing and Green Chiles.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Pin
Yield: 4 servings
Sausage-Stuffed 8-Ball Zucchini Recipe
By Paula Rhodes
Unusual-looking 8-ball zucchini with a familiar taste make a beautiful presentation stuffed with sausage and other veggies.
Rate this recipe
(5 stars if you loved it)
4 from 18 votes
Prep time: 20 minutes minutes
Cook time: 20 minutes minutes
Total time: 40 minutes minutes
Ingredients
- 4 medium (784 g) eight-ball zucchini
- ½ pound (227 g) hot breakfast sausage (ground)
- ¼ cup (40 g) onions chopped
- 1 teaspoon fresh garlic chopped
- ¼ cup (38 g) bell peppers chopped or 1 teaspoon jalapeno, chopped
- 1 medium (123 g) tomato chopped
- 3 ounces (85 g) Monterrey Jack or Cheddar cheese
- salt and pepper
Instructions
Preheat oven to 350˚F (180˚C)
Slice off the stem end of 4 medium (784 g) eight-ball zucchini. Place upside down in a pan with one-inch water and boil for 10 minutes.
After squash cools a bit, carve the flesh out of the inside and set aside in a colander to drain. A grapefruit spoon or melon baller works really well for this job.
Brown 1/2 pound (227 g) hot breakfast sausage (ground) in a medium skillet. Add 1/4 cup (40 g) onions, 1/4 cup (38 g) bell peppers or jalapeño, and 1 teaspoon fresh garlic. Stir frequently and fry until vegetables are soft.
Add chopped 1 medium (123 g) tomato and well-drained, chopped squash scooped from inside the balls to meat mixture. Season with salt and pepper. Add half of the 3 ounces (85 g) Monterrey Jack or Cheddar cheese. Fill squash shells. Sprinkle with the remaining cheese.
Place into 350˚F (180˚C) preheated oven until cheese melts.
Equipment
Nutrition
Serving: 4 | Calories: 281kcal | Carbohydrates: 10g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1082mg | Potassium: 781mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1126IU | Vitamin C: 51mg | Calcium: 150mg | Iron: 2mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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