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Stuffed Zucchini with Chicken Sausage
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Italian chicken sausage stuffed zucchini - flavorful blend of sausage, onion, tomato, and Parmesan.
Ingredients:
  • 2 medium 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
  • 0.5 medium sweet onion (such as Vidalia®), chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
  • 0.5 cup dry bread crumbs
  • 1 tablespoon chopped fresh basil
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and lightly grease a 9x13-inch baking dish.
  • Cut each zucchini in half lengthwise to create four "boats." Scoop out the flesh from each boat, making sure to leave a 3/8 inch shell all around. Dice two zucchini slices and keep them aside.
  • In a skillet, heat oil over medium heat. Cook sausage, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Mix in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes.
  • Combine sausage mixture with tomatoes, bread crumbs, Parmesan, and basil in a bowl. Fill zucchini boats with the mixture, pressing gently, and place in the baking dish.
  • Bake in the oven until golden brown on top and heated through, approximately 30 minutes.

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