Stuffed Zucchini with Chicken Sausage Recipe

"For a light dinner, try this simple and yummy recipe!"

Ingredients

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2 zucchini, ends trimmed

3 tablespoons olive oil

2 links Italian-style chicken sausage, casings removed

2 teaspoons crushed red pepper flakes (optional)

salt and ground black pepper to taste

1/2 sweet onion (such as Vidalia®), chopped

3 cloves garlic, chopped

1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh basil

Prep 20 m

Cook 45 m

Ready In 1 h 5 m

Preheat oven to 375 degrees F (190 degrees C).
Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 260 calories;15.7 g fat;20 g carbohydrates;11.7 g protein;37 mg cholesterol;548 mg sodium.Full nutrition
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