Sausage-Stuffed Zucchini
Description
These easy pork sausage-stuffed zucchini boats are packed with Italian flavor thanks to two kinds of cheese and a tomato-based filling.
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
Directions
1
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.
2
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.
3
Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
5
Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
6
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.
7
Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
8
Garnish with fresh parsley and enjoy!