Stuffed Zucchini
A delightfully hearty recipe using one of summer's most versatile garden fruits.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dinner
Cuisine American
Servings 4 people
Calories 475 kcal
- 3 zucchini
- 1 lb pork or chicken sausage
- 1 cup dry breadcrumbs or cracker crumbs
- 1 clove minced garlic
- 1 32 oz jar tomato sauce feel free to add extra spices to your taste
- 3/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
Stuffed Zucchini
Preheat oven to 350 degrees F
Trim the stems from zucchini and slice vertically. Scoop out seeds and put in a bowl.
Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese.
Fill squash with sausage mixture and place in a 9x13 inch baking pan.
Pour spaghetti sauce over the top of the zucchini and cover the pan with aluminum foil.
Bake until sausage is browned and cooked all the way through, about 45 minutes. Remove foil and top with mozzarella cheese.
Return to the oven and cook until the cheese is melted, about 15 more minutes.
Calories: 475kcalCarbohydrates: 31gProtein: 33gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 108mgSodium: 1745mgPotassium: 472mgFiber: 3gSugar: 7gVitamin A: 952IUVitamin C: 28mgCalcium: 352mgIron: 3mg
Keyword easy, easy recipe, healthy