Stuffed Zucchini with Chicken Sausage |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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For a light dinner, try this simple and yummy recipe! Ingredients:
2 zucchini, ends trimmed |
3 tablespoons olive oil |
2 links italian-style chicken sausage, casings removed |
2 teaspoons crushed red pepper flakes (optional) |
salt and ground black pepper to taste |
1/2 sweet onion (such as vidalia®), chopped |
3 cloves garlic, chopped |
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped |
1/2 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh basil |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut a lengthwise 3/4-inch thick slice from each zucchini. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the long slices of zucchini.
3. 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.
4. Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.
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