Stuffed Zuccinni w/ Chicken Sausage - Deloris Ellis

Stuffed Zuccinni w/ Chicken Sausage

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Type - Main Dish, Poultry

Creator - Deloris Ellis

Ingredients

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* 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

Directions

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1. Preheat oven to 375 degrees F (190 degrees C).

2. Cut a lengthwise 3/4-inch thick slice from each zucchini. 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 long slices of zucchini.

3. 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.

4. 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.

Nutrition Info

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(based on 4 servings per recipe)

Amounts per serving -

Calories 293

Total Fat 16g

Total Carbohydrate 21g

Dietary Fiber 4g

Protein 13g