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Italian Sausage-Stuffed Zucchini

Course: Main Course
Keyword: italian, sausage, zucchini
Servings: 0
Author: Simple & Delicious

Ingredients

  • 6 medium zucchini about 8 ounces each
  • 1 lb. 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

Instructions

  • 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.
  • 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.
  • 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.

Notes

Recipe By: Simple & Delicious February/March 2014
Serving Size: 6