Sausage Stuffed Zucchini
This easy stuffed zucchini recipe is both versatile and delicious, making it the perfect way to use up that bumper crop of late summer zucchini.
This easy sausage stuffed zucchini recipe is both versatile and delicious, making it the perfect way to use up that bumper crop of late summer zucchini or summer squash.
Note: Sometimes you can only get your hands on small zucchini. Not to worry. Just increase the count to 7 or 8 depending on the size, and reduce the cooking time by a few moments, since the smaller zucchini will cook faster.
Yield:
6Ingredients
6 medium zucchini of equal size (may use a combination of zucchini and summer squash)
1 pound spicy Italian turkey sausage links, casings removed
1/2 green pepper, diced
1/2 medium onion, diced
1 medium tomato, seeded and chopped
1 1/2 cups cooked rice
1 cup shredded Parmesan cheese, divided
2 tablespoons roughly chopped fresh parsley or basil
Salt and pepper
Instructions
Preheat oven to 350°F and line a large, rimmed baking sheet with foil.
Cut zucchini length–wise and scoop out the center to form a deep well (like a canoe). Do not cut off the ends. Drizzle with a little olive oil, and season with salt and pepper. Bake on the prepared sheet for about 15 minutes or until tender but not too soft.
While the zucchini is pre-baking, prepare the filling. In a large skillet over medium heat, cook sausage, pepper, and onion until sausage no longer pink, breaking into crumbles; drain. Stir in tomatoes, cooked rice, 1/2 cup of Parmesan cheese, herbs, salt and pepper. Spoon into zucchini shells.
Increase the oven heat to 450°F and cook for another 10-15 minutes, rotating the pan halfway through. During the last few minutes of baking, divide the remaining 1/2 cup of Parmesan over the tops of each zucchini and continue baking until the cheese has melted. Top with additional fresh herbs if desired.
