Zucchini Stuffed with Italian Sausage

Photo by Lee C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    medium zucchini (about 8 ounces each)

  • 1

    pound Italian turkey sausage links, casings removed

  • 2

    medium tomatoes, seeded and chopped

  • 1

    cup panko (Japanese) bread crumbs

  • 1/3

    cup grated Parmesan cheese

  • 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

  • 3/4

    cup shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender. 2. In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells. 3. Place in two ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

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