Stuffed Zucchini with Chicken Sausage recipe
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Ingredients
- 2 zucchini, ends trimmed 3 tablespoons olive oil 2 links Italian-style chicken sausage, casings removed 2 teaspoons crushed red pepper flakes salt and ground black pepper to taste ½ sweet onion (such as Vidalia®), chopped 3 cloves garlic, chopped 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped ½ cup dry bread crumbs ¼ cup grated Parmesan cheese 1 tablespoon chopped fresh basil
Nutrition Info
- 260 caloriescarbohydrate: 20 gcholesterol: 36.9 mgfat: 15.7 gfiber: 2.9 gprotein: 11.7 gsaturatedFat: 3.5 gservingSize: -sodium: 548.1 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Zucchini with Chicken Sausage
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. 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 retained lengthwise slices of zucchini.
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 thoroughly heated through and beginning to brown on top, about 30 minutes.