Recipe Details
Ingredients
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2mediumzucchini, ends trimmed
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3tablespoonsolive oil
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2linksItalian-style chicken sausage, casings removed
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2teaspoonscrushed red pepper flakes (Optional)
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salt and ground black pepper to taste
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½mediumsweet onion (such as Vidalia®), chopped
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3clovesgarlic, chopped
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1(14.5 ounce) canwhole peeled tomatoes, drained and chopped
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½cupdry bread crumbs
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¼cupgrated Parmesan cheese
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1tablespoonchopped fresh basil
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
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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.
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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.
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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.
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Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories260 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 4g |
18% |
Cholesterol 37mg |
12% |
Sodium 548mg |
24% |
Total Carbohydrate 20g |
7% |
Dietary Fiber 3g |
10% |
Total Sugars 6g |
|
Protein 12g |
23% |
Vitamin C 22mg |
25% |
Calcium 132mg |
10% |
Iron 2mg |
12% |
Potassium 435mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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