Sausage Stuffed Zucchini
Healthy and flavorful dish for any season
Ingredients
- 6 medium zucchini (about 8 ounces each)
- 2 cloves garlic (minced)
- 1 small red pepper, finely diced
- 1 pound sweet Italian chicken or pork sausage
- 2 medium tomatoes, seeded and chopped
- 1 cup panko bread crumbs (I use Aleia’s Gluten Free Real Panko)
- 2/3 cup grated Parmesan cheese, plus another 1/4 c for topping.
- 1/3 cup minced fresh parsley
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- Additional minced fresh parsley, optional
Directions
Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp and set aside.
Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender. Set Zucchini “boats” aside.
In a large skillet, cook sausage over medium heat until no longer pink, about 6 -8 minutes. Set aside.
Add garlic, zucchini pulp and red pepper to the skillet. Sauté for 6 – 8 minutes. Add the sausage back in. Stir in tomatoes, bread crumbs, 2/3 cup of Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
Place in two ungreased 13×9-in. baking dishes. Sprinkle top of zucchini boats with parmesan cheese. Bake 20-22 minutes or until zucchini is tender. Sprinkle with additional minced parsley and serve.