Sausage-Stuffed Zucchini

sausage-stuffed zucchini

Paired with simple roasted tomatoes, this sausage-stuffed zucchini makes a quick and satisfying weeknight supper.

Sausage-Stuffed Zucchini
Makes 6 servings
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  1. 3 large zucchini, halved lengthwise
  2. 1 tablespoon olive oil
  3. 1 pound ground mild Italian sausage
  4. 1/2 cup chopped onion
  5. 1 clove garlic, minced
  6. 1 (5.2-ounce) package garlic and herbs spreadable cheese
  7. 1/2 cup panko (Japanese bread crumbs)
  8. 1 large egg, lightly beaten
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon ground black pepper
  11. 1/2 cup shredded Parmesan cheese
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil; spray foil with cooking spray.
  2. Using a spoon, scrape out seeds and flesh of zucchini, leaving a 1/4-inch-thick border; place on prepared pan.
  3. In a large skillet, heat oil over medium-high heat. Add sausage, onion, and garlic; cook until sausage is browned and crumbly. Remove from heat, and drain well.
  4. In skillet, stir together sausage mixture, cheese spread, bread crumbs, egg, salt, and pepper until well combined. Spoon sausage mixture into zucchini halves; sprinkle with Parmesan.
  5. Bake until zucchini are tender, about 20 minutes.
Paula Deen Magazine