stuffed zucchini with chicken sausage

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.