Slow Cooker Stuffed Zucchini recipe
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Ingredients
- 2 large zucchini, trimmed and halved lengthwise 4 ripe tomatoes, cored ¼ cup olive oil ¾ teaspoon salt ½ teaspoon ground black pepper 1 teaspoon crushed garlic 4 fresh basil leaves 1 teaspoon dried Italian herb seasoning 1 teaspoon white sugar 3 tablespoons olive oil 1 onion, diced 1 pound bulk sweet Italian sausage ¼ cup grated Parmesan cheese 1 cup grated mozzarella cheese
Nutrition Info
- 653.5 caloriescarbohydrate: 22.5 gcholesterol: 67.1 mgfat: 51.6 gfiber: 4.8 gprotein: 27.7 gsaturatedFat: 14.6 gservingSize: -sodium: 1658.4 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Stuffed Zucchini
Directions
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Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
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.
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.
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.