Entrees > Vegetables > Zucchini Stuffed with Sausage >
Zucchini Stuffed with Sausage
1 large zucchini
2 TBS olive oil, divided
1 LB ground turkey sausage
1/2 C onion, finely chopped
1 green or red bell pepper, diced
1/2 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)
1/8 tsp. red pepper flakes
1 tsp. minced garlic
2 garden-fresh tomatoes, chopped
1/4 C packed fresh basil leaves, or 2 TBS dried
1 C breadcrumbs
1/2 C Parmesan cheese, grated
Preheat oven to 425-degrees F. Halve large zucchini lengthwise. Carefully scoop out seeds; discard the seeds. Scoop out the soft center flesh to create zucchini shell, leaving the walls about 1/2-inch thick. Reserve the center flesh. Arrange the zucchini shell in a baking dish. Roughly chop the center flesh and set aside.
Heat 1 tablespoon olive oil in a skillet over medium-high heat; add sausage, onion and bell pepper. Using a wooden spoon or heatproof spatula, break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, about five to eight minutes. Stir in the salt, black pepper and red pepper flakes. Add the minced garlic and chopped tomatoes; cook an additional minute or until tomato paste is incorporated. Add in the reserved zucchini flesh and heat through for about one minute; remove from heat.
Place breadcrumbs in a bowl; add the basil, Parmesan cheese and remaining tablespoon of olive oil. Fold half of the prepared breadcrumbs into the sausage mixture. With a spoon, place the sausage/breadcrumb mixture into the empty zucchini shells; sprinkle the top with remaining breadcrumbs. Bake in preheated oven until zucchini is heated through and the breadcrumbs are golden, about thirteen to fifteen minutes. Serve.
Suggestion: Serve with plain or flavored rice, or seasoned couscous with pine nuts.
*Stuffed Zucchini images (C) Shenanchie O'Toole (2021). Click on images to view larger sizes in a new window.
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