Stuffed Zucchini with Chicken Sausage
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Description
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
- 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
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C).
- 2. 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.
- 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.
Nutrition Facts
serving: 4 servings
calories: 260 kcal
carbohydrates: 20 g
protein: 11.7 g
saturated fat: 3.5 g
cholesterol: 36.9 mg
sodium: 548.1 mg
fiber: 2.9 g
sugar: 5.7 g