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Recipe
Stuffed Zucchini with Italian Sausage and Parmesan Cheese Recipe
| Prep time: 30 Minutes |
American
|
| Cook time: 30 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 118 | 52% |
| Total Fat 13.19g | 16% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.1g | |
| Cholesterol 72mg | 24% |
| Sodium 502mg | 21% |
| Potassium 617mg | 18% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.99g | 3% |
| Protein 13.53g | 22% |
Ingredients Convert Measures
- 4 medium zucchini
- 1/4 pound Italian pork sausage
- 1/4 cup coarsely chopped onion
- 1 clove garlic minced
- 1/2 cup Parmesan cheese
- 1/2 cup crushed Saltine crackers
- 1 egg, lightly beaten
- 1/4 teaspoon dried thyme leaf, crumbled
- Salt to taste
- A dash of pepper
Directions
- Preheat the oven to 350 degrees.
- Wash the zucchini.
- Cook all four zucchinis in boiling salted water until tender. This usually takes about 7 to 9 minutes.
- Slice each zucchini in half lengthwise.
- Remove the squash, mash, and set aside.
- Place shells in a baking dish, and set aside.
- In a large skillet over medium heat, cook the sausage with the chopped onion, and drain off excess fat. While doing this, stir in mashed zucchini.
- Save two tablespoons of Parmesan cheese for topping, add the remaining Parmesan cheese to the meat mixture along with the leftover ingredients.
- Mix very well. Spoon the mixture into zucchini shells. Lightly cover the stuffed zucchini with the leftover two tablespoons Parmesan cheese.
- Bake stuffed zucchini for 25 to 30 minutes in the oven.
- Remove, and enjoy!
