Description
For a light dinner, try this simple and yummy recipe!
Ingredients
- 2 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 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
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4