Slow Cooker Stuffed Zucchini
Ingredients
- 2 large zucchini, trimmed and halved lengthwise
- 4 ripe tomatoes, cored and roughly chopped
- ¼ cup olive oil
- 4 fresh basil leaves
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon white sugar (Optional)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 onion, diced
- 1 pound bulk sweet Italian sausage
- ¼ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
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Instructions
- Scoop out flesh from zucchini halves, leaving about ⅛ inch thickness. Reserve scooped out flesh for another use; set zucchini shells aside.
- Combine tomatoes, ¼ cup oil, basil, garlic, Italian seasoning, sugar, salt, and black pepper in the bowl of a food processor; pulse until blended, about 1 minute. Set aside.
- Heat 3 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage; cook, stirring often, until brown and crumbly, about 10 minutes. Stir in tomato mixture; cook until comes to a simmer. Stir in Parmesan cheese.
- Place zucchini shells, cut-sides up, in a large slow cooker; trim to fit if necessary. Spoon sausage mixture into shells; cover the slow cooker.
- Cook on High until tender, about 6 hours. Sprinkle mozzarella cheese over zucchini; cover the slow cooker. Continue cooking on High until cheese melts, about 10 minutes.
Source
Original recipe: View Original