Stuffed Zucchini
Stuffed zucchini with chicken sausage
Nutrition Facts
4
174.19
98.76
11.52g
17.72%
1.55g
7.76%
0mg
0%
254.09mg
10.59%
28.65mg
0.82%
19.80g
6.60%
4.21g
16.82%
4.50g
3.71g
7.41%
40%
17.72%
4.97%
8.68%
0.02%
0.32%
0.30%
14.17%
0.08%
0.14%
19.41%
0.02%
0.37%
0.20%
0.20%
0.47%
0.41%
2.26%
Ingredients
- 2 Zucchini Squash, ends trimmed
- 3 tbsp Olive Oil
- 1/2 lbs Chicken Sausage, casings removed
- 2 tsp Crushed Red Pepper
- 1/4 tsp Black Pepper, to taste
- 1/4 tsp Salt, to taste
- 1/2 Yellow Onion, chopped
- 3 cloves Garlic, chopped
- 1 can Tomatoes, drained and chopped
- 1/2 c Bread Crumbs
- 1/4 c Parmesan Cheese, grated
- 1 tbsp Basil Leaves, chopped
Preheat oven to 375°F (190°C).
Cut zucchini lengthwise. With a spoon, scoop out the flesh of each side, leaving a zucchini shell. Chop up the removed zucchini flesh.
Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until heated through and beginning to brown on top, about 30 minutes.
Cut zucchini lengthwise. With a spoon, scoop out the flesh of each side, leaving a zucchini shell. Chop up the removed zucchini flesh.
Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until heated through and beginning to brown on top, about 30 minutes.