Sausage Stuffed Zucchini
These gluten-free stuffed zucchini boast a simple and fast prep time and are completely delicious. If you like, you can assemble the zucchini up to 24 hours in advance, cover, refrigerate and bake when ready to serve. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Ingredients
4 medium zucchini
1/2 pound Italian sausage, removed from casing
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
Small handful of freshly chopped Italian parsley
1/2 teaspoon dried oregano
1 tablespoon olive oil, divided
6 ounces parmesan cheese, shredded
1/2 pound Italian sausage, removed from casing
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
Small handful of freshly chopped Italian parsley
1/2 teaspoon dried oregano
1 tablespoon olive oil, divided
6 ounces parmesan cheese, shredded
Directions
Preheat oven to 375 F.
Prep the zucchini. Slice the zucchini in half lengthwise. Use a metal spoon to scoop out the flesh of the zucchini, leaving a 1/4 inch shell. Set aside about a cup of the scooped out zucchini flesh. Reserve extra zucchini for another use.
Cook the sausage: Heat a teaspoon of olive oil in a heavy skillet to medium-high. Add sausage and cook until sausage is browned and cooked through, about 8-10 minutes. Remove sausage from the pan with a slotted spoon and set aside on a paper-towel lined plate to drain. Discard remaining grease from the pan.
In the same pan, add remaining olive oil. Add onion and zucchini and cook for 5-7 minutes, until the onion becomes fragrant and begins to brown on the edges. Add garlic and tomatoes; for 2 more minutes. Remove from heat and let cool for a few minutes.
Once vegetable mixture has cooled, add to a large mixing bowl along with sausage, oregano, parsley and cheese. Use a large metal spoon to scoop the filling into each zucchini half until all ingredients are used up. Place stuffed zucchini, skin side down, in a nonstick baking dish. Place dish in oven and carefully add about 1/4 inch water to the bottom of the pan. Cook for 45 minutes or until the zucchini is fork tender. Let cool for a few minutes before serving.
Prep the zucchini. Slice the zucchini in half lengthwise. Use a metal spoon to scoop out the flesh of the zucchini, leaving a 1/4 inch shell. Set aside about a cup of the scooped out zucchini flesh. Reserve extra zucchini for another use.
Cook the sausage: Heat a teaspoon of olive oil in a heavy skillet to medium-high. Add sausage and cook until sausage is browned and cooked through, about 8-10 minutes. Remove sausage from the pan with a slotted spoon and set aside on a paper-towel lined plate to drain. Discard remaining grease from the pan.
In the same pan, add remaining olive oil. Add onion and zucchini and cook for 5-7 minutes, until the onion becomes fragrant and begins to brown on the edges. Add garlic and tomatoes; for 2 more minutes. Remove from heat and let cool for a few minutes.
Once vegetable mixture has cooled, add to a large mixing bowl along with sausage, oregano, parsley and cheese. Use a large metal spoon to scoop the filling into each zucchini half until all ingredients are used up. Place stuffed zucchini, skin side down, in a nonstick baking dish. Place dish in oven and carefully add about 1/4 inch water to the bottom of the pan. Cook for 45 minutes or until the zucchini is fork tender. Let cool for a few minutes before serving.
Looking for inspiration? Try these recipes:
Rosemary, Potato and Onion Gratin
Greek Chicken and Rice Bake
Chicken Marsala
