Sausage Stuffed Zucchini

I saw these on skinnytaste.com and knew I had to try them since zucchini is in season (and we had one nice one to start with from my mother in law's garden). These were really good and fairly easy. Plus the marinara recipe made twice as much as I needed, so now I have some frozen for next time.


Sausage Stuffed Zucchini

Ingredients:

• 1 1/4 cups marinara sauce (recipe below)
• 4 (31 oz total) medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 oz lean Italian chicken sausage, removed from casing (I actually used Honeysuckle White Sweet Italian Turkey Sausage)
• 1/2 cup part skim shredded mozzarella 
• 8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute (I would actually cook them longer next time so they aren't crunchy). Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top

 each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Marinara Sauce

Ingredients:

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz can crushed tomatoes
• 1 small bay leaf
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. 

Stir and reduce heat to low. Cover and let simmer about 15 to 20 minutes. Remove from heat and add fresh basil.

This was a really good sauce that came together super fast. I'll totally make this again for other dishes. 

photo courtesy of skinnytaste.com