Italian Sausage Stuffed Zucchini is a healthy, quick dish that’s perfect for a busy weeknight dinner.
This is one of our favorites during the summer and fall months when fresh zucchini and tomatoes are so abundant.
2 medium zucchini, each cut in half lengthwise, pulp removed & set aside
1 pound Italian Sausage
1/2 cup chopped onion
14.5 oz can tomatoes, drained (or 1 large tomato diced or wedged, seeds removed)
1 cup panko bread crumbs
2 eggs, beaten
2 tbs grated Parmesan cheese
Preheat oven to 375° F.
Spray 13×9-inch baking dish with cooking spray. Place the zucchini cut side down on a 9×13 dish that has been sprayed with cooking spray and bake for 8 minutes. Remove from oven, flip them over and fill with the sausage filling.
While the zucchini is baking, brown 1 pound of italian sausage, remove the sausage from the skillet, set aside. Add the onion to the skillet, sauteing until it’s translucent. Add the drained tomatoes, sausage, cheese and bread crumbs. Remove from heat and stir in the beaten eggs. Spoon the hot filling into the partially roasted zucchini shells.
Sprinkle liberally with grated parmesan cheese.
Bake 10 minutes or until cheese begins to brown.
If you’d prefer to grill these, you can heat the zucchini halves in the microwave for about 3-4 minutes prior to grilling to ensure they cook throughout.