Sausage Stuffed Zucchini

Fresh zucchini squash is stuffed with browned Italian sausage, fresh tomatoes, cheese, garlic, and more for a delicious light lunch or veggie side!

📝 Ingredients

• 2 small zucchinis ((1 pound))
• 1/3 lb fresh italian sausage (removed from casing)
• 1/4 cup italian bread crumbs
• 2 oz freshly grated parmigiano reggiano cheese
• 4 cloves garlic (minced)
• 12 oz vine-ripened tomatoes (chopped)
• 1 egg
• 2 tbsp minced parsley or basil
• 1/3 cup minced red onion
• salt
• pepper
• Stuffed Shells
• Red Potato Salad
• Cherry Tomato Tart

👨‍🍳 Instructions

1. 1Preheat the oven to 400 degrees F.
2. 2Cut the zucchinis in half down the length, then scoop out the middle seedy part of the zucchini using a melon baller, discarding the scooped middle part.
3. 3Place the prepped zucchinis on a sheet pan, and sprinkle with salt and pepper.
4. 4Heat a skillet over medium high heat for a few minutes, then add the sausage to the pan. If the pan is properly hot, it should hiss and sizzle when you add the sausage.
5. 5Cook the sausage for about 5 minutes, breaking up any large clumps with your cooking utensil, until the sausage has browned and cooked through.
6. 6Remove the sausage to a large bowl, then add the bread crumbs, parmesan cheese, garlic, chopped tomatoes, egg, parsley, and red onion.
7. 7Add 1/4 tsp each of salt and pepper, then mix it all together.
8. 8Scoop the filling into the prepped zucchinis, then roast in the oven for 15-20 minutes, until the zucchini is tender but not mushy. Enjoy!