I saw a picture of stuffed zucchini’s on instagram and I went nuts. I decided to stuff my very own zucchini’s. What I liked about this recipe is that the stuffing possibilities are endless. But of course I just use what I have on hand.
Today I had some Italian sausage that I cooked yesterday, some diced tomatoes, garlic, onions, bread crumbs and cheese.
I mixed all my ingredients up and scooped them into my boats. This quick recipe baked in about 20 minutes. The best part of this recipe is the breadcrumbs that get sprinkled on in the end. They give the recipe great texture. I think I will add breadcrumbs to the filling mixture next time, especially after looking in my pantry and discovering enough bread crumbs to feed a small army.
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 lb Italian sausage
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 cup tomatoes, diced
- salt and pepper, to taste
- 1/2 cup Parmesan, shredded
- 1/2 cup mozzarella, shredded
- 1/4 cup breadcrumbs
Preheat the oven to 400 degrees F.
Take a veggie peeler and cut skin off zucchini. Cut the zucchini in half, length-wise. With a small spoon, scoop out the zucchini flesh to make a boat. Place the zucchini boats on a foil-lined pan. Chop up the zucchini flesh and set aside.
In a pan over medium-high heat, add Italian sausage,and cook until no longer pink. Drain the grease from meat, completely.
In a bowl, add the garlic, onion, chopped zucchini flesh, tomatoes, Italian sausage, cheese and salt and pepper. Mix to combine
Spoon the mixture in the zucchini boats.
Sprinkle breadcrumbs over top. Place in oven and bake for about 20 minutes.