Sausage-Stuffed Zucchini

These easy pork sausage-stuffed zucchini boats are packed with Italian flavor thanks to two kinds of cheese and a tomato-based filling.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 547 Calories

Ingredients

• 4 tablespoons butter
• 1 cup shredded mozzarella cheese
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (10 ounce) can tomato sauce
• 1 cup shredded Parmesan cheese
• 1 pound bulk pork sausage
• 1 (14 ounce) can petite diced tomatoes
• 3 large zucchini
• 1 small green bell pepper, minced
• 1 small white onion, minced
• 2 pinches Italian seasoning
• 1 pinch minced fresh Italian parsley

Recipe Instructions

Step 1

Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.

Step 2

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.

Step 3

Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.

Step 4

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 5

Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.

Step 6

Garnish with fresh parsley and enjoy!

Step 7

Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini flesh in a bowl; mix in diced tomatoes, white onion, and green pepper.

Step 8

Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sauté until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.