Stuffed Zucchini with Chicken Sausage

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

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
• 2 links Italian-style chicken sausage, casings removed
• 0.25 cup grated Parmesan cheese
• 0.5 cup dry bread crumbs
• 2 medium zucchini, ends trimmed
• 0.5 medium sweet onion (such as Vidalia®), chopped

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.