Stuffed Zucchini with Chicken Sausage

For a light dinner, try this simple sausage-stuffed zucchini recipe. With an Italian-style chicken sausage filling and a Parmesan and tomato breaded topping, it's delish!

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

4 stuffed zucchini halves

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

2 medium 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
½ medium sweet onion (such as Vidalia®), chopped
3 cloves garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.
Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.
Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.

Nutrition Facts (per serving)

260	Calories
16g	Fat
20g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 260
% Daily Value *
Total Fat 16g	20%
Saturated Fat 4g	18%
Cholesterol 37mg	12%
Sodium 548mg	24%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 12g	23%
Vitamin C 22mg	25%
Calcium 132mg	10%
Iron 2mg	12%
Potassium 435mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Orange Peel Beef

I came up with this orange peel beef by attempting to duplicate a dish at a local Chinese restaurant. A friend told me that Chinese chefs often use baking soda as a meat tenderizer (called velveting). My family thinks it tastes even better than the original.

Fruit Salsa

Like a cool breeze on a hot summer day at the beach, this flavorful fruit salsa is zesty and refreshing! Serve it with tortilla chips.

Cowboy Mashed Potato Casserole

This cowboy mashed potato casserole, a smoky beef and veggie mixture topped with creamy mashed potatoes, is like a cowboy version of a shepherds pie. The crispy bacon and French fried onions on top add crunch and flavor.

Quinoa and Black Beans

This vegan quinoa recipe is a very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Leftover Roast Chicken Coconut Soup

This leftover roast chicken coconut soup begins with a flavorful broth made from the carcass of a rotisserie chicken and finishes with creamy coconut milk.

Search is required and the length cannot be less than 2