Tuesday, February 21, 2017

Stuffed Zucchini

This is a great 'carnitarian' meal.  When I make Jason's, I add in Italian sausage.  For me, I usually just double up the amount of veggies, but you could also add in vegetarian/vegan "sausage" too. It's healthy and filling.  Loaded with veggies and topped with cheese to give it up the delicious factor.

You can use diced sausage links or ground sausage.  Or, like I already mentioned, omit the meat all together and add more veggies!

Stuffed Zucchini
Serves 2


1 1/4 lb zucchini, cut lengthwise and seeds removed
1 tbsp olive oil
2 Italian sausage links diced, 1/2 lb ground Italian sausage, or 2 veggie sausage links diced
1 bell pepper, diced
1/2 large onion, diced
1 roma tomato, seeded and diced
4 oz mushrooms, diced
8 oz no salt added tomato sauce
Salt & Pepper to taste
1/2 cup shredded mozzarella


1.  Bring a large pot of water to boil.  Carefully drop the zucchini halves into the water and boil for 1 minute.  Remove and drain well.  Preheat oven to 350.

2.  Heat a large skillet over medium heat.  Saute the sausage until cooked, drain any fat and wipe the skillet dry.  Return the skillet to the heat and add in the olive oil, pepper, onion, and mushrooms.  Saute until the veggies are tender; add the tomatoes and sausage and season with salt and pepper.  Remove from the heat.

3.  Coat the bottom of an 8x8 baking dish with 2 tablespoons of the tomato sauce and arrange the zucchini halves skin down.  Fill the zucchini with the sausage & veggie filling.  Pour the remaining sauce over the top and sprinkle with the mozzarella.

4.  Bake the zucchini for 20-30 minutes, until bubbly and the cheese has melted.  Remove, allow to cool for 5 minutes and enjoy!

~ Sara :)

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