Sausage-Stuffed Zucchini
Ingredients
- 3 large zucchini
- 1 (14 ounce) can petite diced tomatoes
- 1 small white onion, minced
- 1 small green bell pepper, minced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 pound bulk pork sausage
- 2 pinches Italian seasoning
- salt and ground black pepper to taste
- 1 (10 ounce) can tomato sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 pinch minced fresh Italian parsley
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
- Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
- 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.
- Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
- Garnish with fresh parsley and enjoy!
Source
Original recipe: View Original