Stuffed Zucchini with Chicken Sausage

Stuffed Zucchini with Chicken Sausage

99
Christine 7

"For a light dinner, try this simple and yummy recipe!"

Ingredients

1 h 5 m {{adjustedServings}} servings 260 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. 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 retained lengthwise 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

99
  1. 128 Ratings

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I made some tweaks only because my 2 zucchini were quite small, and this recipe didn't steer me wrong! I basically halved all the other ingredients, left out zucchini in the stuffing mix, used d...

This was delicious! I made a few changes based on what I had on hand that turned out rather well. First, I had Italian zucchini ( we call them hand gernades) so I hollowed them out and stuffed t...

Stuffed Zucchini w/ Chick Sausage Haiku: "This felt 'hors d'oeuvres-ey.' Too much leftover filling. But it was still good." There was something that tasted exceptionally rich about this dish, th...