Slow Cooker Stuffed Zucchini

After searching the internet for for a stuffed zucchini recipe made in a slow cooker, I wasn't too successful, so I decided to try my hand at it. My husband and I loved this recipe and I hope you do too! I served it with herbed pasta and apple sauce. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 654 Calories

Ingredients

• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• ¼ cup olive oil
• 1 teaspoon white sugar (Optional)
• ¼ cup grated Parmesan cheese
• 1 onion, diced
• 1 teaspoon crushed garlic
• 4 fresh basil leaves
• 1 cup grated mozzarella cheese
• 1 teaspoon dried Italian herb seasoning
• 1 pound bulk sweet Italian sausage
• 2 large zucchini, trimmed and halved lengthwise
• 4 ripe tomatoes, cored

Recipe Instructions

Step 1

Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)

Step 2

Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.

Step 3

Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.

Step 4

Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.