SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
STUFFED ZUCCHINI WITH CHICKEN SAUSAGE
For a light dinner, try this simple and yummy recipe!
Provided by Christine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
- Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
- Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.
Nutrition Facts : Calories 260 calories, Carbohydrate 20 g, Cholesterol 36.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 11.7 g, SaturatedFat 3.5 g, Sodium 548.1 mg, Sugar 5.7 g
SAUSAGE-STUFFED ZUCCHINI
These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
- Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.
ZUCCHINI STUFFED WITH SAUSAGE
Provided by Craig Claiborne
Categories dinner, main course, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Trim off the ends of each zucchini. Cut the center portions of each zucchini into two two-inch lengths. Cut the remaining ends into half-inch rounds.
- Using a knife or potato scoop, hollow out the centers of each two-inch length of zucchini. The hollowed-out portions should be just large enough to hold one small link sausage, reserve the hollowed-out pulp.
- Roll the link sausages in the cayenne pepper.
- Heat the oil in a skillet and add the sausages. Cook, turning often, until browned and cooked through. Sprinkle with anise, coating them evenly.
- Stuff one sausage inside each piece of zucchini. Put the stuffed pieces back into the skillet. Add the small rounds and hollowed-out pulp.
- Combine the three-quarters cup of water, turmeric, cumin, paprika and salt. Pour it over the zucchini. Cook, turning the zucchini pieces, about five minutes. Cover closely and continue cooking 30 minutes. Turn the pieces often in the cooking liquid so that they cook evenly. If, as the zucchini cook, the water becomes too little, add up to half a cup more. When ready, the zucchini should be very tender and the sauce cooked down to about one-third cup. Serve hot or cold.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 339 milligrams, Sugar 2 grams, TransFat 0 grams
SAUSAGE STUFFED ZUCCHINI
You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 23
Steps:
- In a greased casserole dish lay oiled zucchini cut side up.
- In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
- Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
- Adjust seasoning to taste.
- Mound filling onto zucchini halves, top with cheese and pine nuts.
- Pour wine and stock in bottom of pan.
- Bake 30 minutes at 350°F.
Nutrition Facts : Calories 226.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 4.3, Sodium 386.8, Carbohydrate 27.7, Fiber 5.1, Sugar 11.4, Protein 7.7
ITALIAN SAUSAGE-STUFFED ZUCCHINI
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
ZUCCHINI-STUFFED CHICKEN
Now that we're empty nesters, my husband is the brave one who gets to test my new recipes. This one quickly received a thumbs-up.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 387 calories, Fat 19g fat (5g saturated fat), Cholesterol 116mg cholesterol, Sodium 517mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.
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