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Slow Cooker Stuffed Zucchini
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Prep Time:
30 minutes
Cook Time:
390 minutes
Total Time:
420 minutes
Indulge in delicious slow cooker zucchini boats stuffed with sausage and melted mozzarella for a family-friendly meal.
Ingredients:
  • 2 large zucchini, trimmed and halved lengthwise
  • 4 ripe tomatoes, cored
  • 0.25 cup olive oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon white sugar
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 4 fresh basil leaves
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 pound bulk sweet Italian sausage
  • 0.25 cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese
Instructions:
  • Scoop out the zucchini flesh, leaving the shells about 1/8 inch thick. Save or discard the flesh for later.
  • In a food processor, combine tomatoes, 1/4 cup olive oil, garlic, Italian herb seasoning, sugar, salt, pepper, and basil leaves. Pulse for about 1 minute until well blended.
  • In a large skillet over medium heat, warm 3 tablespoons of olive oil. Sauté the onion until translucent for about 5 minutes. Cook the sausage until browned and crumbly by stirring often for about 10 minutes. Add the tomato mixture and simmer. Finish by mixing in the Parmesan cheese.
  • Arrange zucchini shells in the slow cooker, adjusting their size if needed. Fill shells with sausage mixture, then cook on High for about 6 hours until tender. Uncover, top each zucchini with mozzarella cheese, cover again, and cook for approximately 10 minutes until cheese melts.

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