This recipe for stuffed zucchini with chicken sausage is a delicious and healthy option for dinner. The zucchini is stuffed with a flavorful mixture of chicken sausage, vegetables, and spices, then baked to perfection. It is a perfect way to enjoy the bounty of summer zucchini and is sure to please the whole family. The combination of the tender zucchini, savory sausage, and aromatic herbs creates a mouthwatering dish that you will want to make again and again.
Ingredients
- 4 medium zucchini
- 1 lb chicken sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup bread crumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Directions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the flesh, leaving about 1/4 inch border around the edges. Chop the scooped-out flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken sausage and cook until browned, breaking it up into small pieces with a spoon.
- Add the onion, garlic, bell pepper, and the chopped zucchini flesh to the skillet. Cook until the vegetables are tender, about 5 minutes.
- Remove the skillet from the heat and stir in the cherry tomatoes, bread crumbs, mozzarella cheese, Parmesan cheese, basil, parsley, oregano, salt, and black pepper.
- Stuff the zucchini halves with the sausage and vegetable mixture, packing it in tightly.
- Place the stuffed zucchini on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with additional Parmesan cheese and fresh herbs, if desired.
- Serve hot and enjoy!
