Italian Stuffed Zucchini
One of my favorite summertime veggies is zucchini. I love the versatility of it! This dish is an ode to classic comfort food. It’s warm and saucy and summery and it’s my go-to quick meal when I’m not up for doing anything fancy.
Italian Stuffed Zucchini
Yield: 4
One of my favorite summertime veggies is zucchini. I love the versatility of it! This dish is an ode to classic comfort food. It’s warm and saucy and summery and it’s my go-to quick meal when I’m not up for doing anything fancy.
Ingredients
Instructions
- Preheat the oven to 350. Chop the ends off of the zucchini, slice in half longways + scoop out the center flesh so you have zucchini “boats”. Roughly chop the center flesh and set aside. Place the zucchini shells onto a baking sheet.
- Add olive oil to a pan over medium-high heat. Once hot, add the sausage, red onion, and red pepper. Break up sausage and cook until sausage is no longer pink. Season with salt, pepper, and red pepper flakes.
- Add garlic and tomato paste. Stir until the paste has broken down and fully combined.
- Add the zucchini flesh and cook for 2-3 minutes. Remove from heat and add 1/2 cup bread crumbs and 1/4 cup fresh grated parmesan.
- Spoon the sausage mixture into each zucchini shell. Top them each with breadcrumbs and fresh grated parmesan cheese.
- Bake for 15-17 minutes until zucchini shells are fork-tender and the cheese is melted.
- Serve immediately.
Nutrition Facts
Calories
497.91Fat (grams)
28.11Sat. Fat (grams)
9.15Carbs (grams)
41.73Fiber (grams)
5.67Net carbs
36.05Sugar (grams)
13.51Protein (grams)
22.58Sodium (milligrams)
1021.89Cholesterol (grams)
43.07Recipe adapted from Well Plated
