Italian sausage stuffed zucchini

By jeaninemg

Ingredients

• 1 1/3 C quick marinara sauce
• 4 (31 oz.) medium zucchini
• 1 tsp. oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 C diced red bell pepper
• 14 oz. lean Italian chicken (or turnkey) sausage, removed from the casing
• 1/2 C part skim shredded mozzarella
• 8 tsp. grated Parmesan Cheese

Details

Servings 8
Adapted from printfriendly.com

Preparation

Step 1

Bring a large pot of water to boiling.

Preheat oven to 400 degrees. Cut zucchini in half lengthwise and using a spoor or melon baller, scoop out flesh, leaving 1/4 " thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 C of sauce in the bottom of a 9X12" baking dish, and place zucchini halves cut side up.

In a large sauté pan, brown the sausage, breaking it up as it cooks, into smaller pieces, until browned; set aside. Heat oil and add onion, garlic, and bell pepper. Cook on a medium-low heat for about 2 - 3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 C cooked sausage mixture, pressing firmly. Top each with 2 T each of sauce, 1 T each of shredded mozzarella cheese, and 1 tsp. each of parmesan cheese. Cover and bake 35 minutes until cheese is melted and zucchini is cooked through.