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Stuffed Zucchini with Chicken Sausage Recipe:Baked and Roasted

For a light dinner
try this simple and yummy recipe!

2 zucchini, ends trimmed

3 tablespoons olive oil

2 links Italian-style chicken sausage, casings removed

2 teaspoons crushed red pepper flakes (optional)

salt and ground black pepper to taste

1/2 sweet onion (such as Vidalia®), chopped

3 cloves garlic, chopped

1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

1/2 cup dry bread crumbs

1/4 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.

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • Nutrition Facts

    Per Serving: 260calories;15.7g fat;20g carbohydrates;11.7g protein;37mg cholesterol;548mg sodium.

    Comments

    • Posted: 03/26/2019 08:56

      Christian

      I made some tweaks only because my 2 zucchini were quite small, and this recipe didn't steer me wrong! I basically halved all the other ingredients, left out zucchini in the stuffing mix, used dried basil (1/2 tsp, plus a 1/2 tsp dried oregano), and left the garlic at the full 3 cloves. We couldn't find just one link of chicken sausage, so we used regular Italian sausage. Oh boy was this tasty! One last tweak, I didn't want to try and use just a part of a can of tomatoes, so I used 1 large Roma tomato, finely diced and tossed it in with the onions to cook them down. Deglazing the pan with chicken broth is a taste booster as well. I can't wait to make this again!

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