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!
Ingredients
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2 medium zucchini, ends trimmed
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3 tablespoons olive oil
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2 links Italian-style chicken sausage, casings removed
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2 teaspoons crushed red pepper flakes (Optional)
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salt and ground black pepper to taste
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½ medium sweet onion (such as Vidalia®), chopped
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3 cloves garlic, chopped
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1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
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½ cup dry bread crumbs
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¼ cup grated Parmesan cheese
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1 tablespoon chopped fresh basil
Description
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
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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.
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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.
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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.
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Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.
