Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 stuffed zucchini halves
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.
Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.
Nutrition Facts (per serving)
| 260 | Calories |
| 16g | Fat |
| 20g | Carbs |
| 12g | Protein |
