Zucchini halves are stuffed with Italian-style chicken sausage, sweet onion, tomato, and Parmesan cheese in this delish dish.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
260 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.
Step 3
Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
Step 4
Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.
Step 5
Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.
Ingredients
3 tablespoons olive oil
1 tablespoon chopped fresh basil
salt and ground black pepper to taste
3 cloves garlic, chopped
2 teaspoons crushed red pepper flakes
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
