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Sausage Stuffed Zucchini

4 medium zucchini, halved lengthwise
2 tablespoons olive oil (or less)
1 tablespoon butter (or less)
½ cup finely chopped onions
8 ounces Italian pork sausage
1 teaspoon minced garlic
1 egg, lightly beaten
½ cup seasoned breadcrumbs
6 tablespoons grated parmesan cheese, divided
½ teaspoon dried oregano
salt and pepper to taste

1. Scoop out most of the zucchini pulp leaving sides in tact. Set shells aside and chop pulp. Preheat over to 375 degrees.
2. In a large skillet, heat oil and butter and cook onions and sausage for 3-4 minutes. Add zucchini pulp and garlic and cook an additional 5 minutes, stirring frequently or until the sausage is cooked. Drain mixture completely.
3. Add egg, bread crumbs, 2 tablespoons parmesan cheese, oregano, salt and pepper. Mix well. Spoon mixture into zucchini shells, dividing evenly among 8 halves.
4. Place stuffed shells onto parchment lined baking sheet and sprinkle with remaining parmesan cheese. Cover loosely with foil and bake in a preheated oven for 20-25 minutes. Remove foil and bake an additional 5 minutes.

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