Slow Cooker Stuffed Zucchini |
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Prep Time: 30 Minutes Cook Time: 385 Minutes |
Ready In: 415 Minutes Servings: 4 |
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After searching the internet for for a stuffed zucchini recipe made in a slow cooker, I wasn't too successful, so I decided to try my hand at it. My husband and I loved this recipe and I hope you do too! I served it with herbed pasta and apple sauce. Enjoy! Ingredients:
2 large zucchini, trimmed and halved lengthwise |
4 ripe tomatoes, cored |
1/4 cup olive oil |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon crushed garlic |
4 fresh basil leaves |
1 teaspoon dried italian herb seasoning |
1 teaspoon white sugar (optional) |
3 tablespoons olive oil |
1 onion, diced |
1 pound bulk sweet italian sausage |
1/4 cup grated parmesan cheese |
1 cup grated mozzarella cheese |
Directions:
1. Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
2. Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
3. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
4. Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.
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