Sausage-Stuffed Zucchini
This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3large zucchini
- 1(14 ounce) can petite diced tomatoes
- 1small white onion, minced
- 1small green bell pepper, minced
- 4tablespoons butter
- 2cloves garlic, minced
- 1pound bulk pork sausage
- 2pinches Italian seasoning
- salt and ground black pepper to taste
- 1(10 ounce) can tomato sauce
- 1cup shredded mozzarella cheese
- 1cup shredded Parmesan cheese
- 1pinch minced fresh Italian parsley
Instructions
Step 1
Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.Step 2
Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.Step 3
Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.Step 4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.Step 5
Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.Step 6
Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.Step 7
Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.Step 8
Garnish with fresh parsley and enjoy!