Stuffed Zucchini with Chicken Sausage

By sunitagt

Per Serving:

Calories 260
Calories from Fat 141

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% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 3.5g 18 %
Cholesterol 37mg 12 %
Sodium 645mg 26 %
** Potassium 435mg 12 %
Total Carbohydrates 20g 6 %
Dietary Fiber 2.9g 12 %
Protein 11.7g 23 %
Sugars 5.7g
** Vitamin A 13 %
** Vitamin C 37 %
** Calcium 16 %
** Iron 21 %
** Thiamin 21 %
** Niacin 24 %
** Vitamin B6 21 %
** Magnesium 12 %
** Folate 25 %

Ingredients

• 2 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
• 1/2 sweet onion chopped
• 3 cloves garlic, chopped
• 1 (14.5 ounce) can no salt added tomatoes
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil

Preparation

Step 1

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cut a lengthwise 3/4-inch thick slice from each zucchini. 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 long 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.