This is not my first time attempting stuffed zucchini. The first time I found a recipe that called for feta cheese and no meat. Now, normally Jason doesn't mind eating a meatless meal, but since he's really not a fan of feta cheese either, well, let's just say he wasn't impressed. It was the only time (that I can recall) that he didn't finish his dinner and looked at me and said "Can we not ever have this again?". So, when he asked what was for dinner today and I told him stuffed zucchini....let's just say I could hear the not-so-excitement in his voice. I promised him it would be different this time and he would like it. He was hesitant, but I was right! He loved it and asked to have it again :)
I used two zucchinis and did one stuffed with Italian sausage for Jason and the other with a fauxsage (as I call it) link chopped up for me.
Sausage Stuffed Zucchini
Serves 4 as a side or 2 as a meal
2 medium zucchini
1 tbsp evoo
1 bell pepper, chopped
1/2 large onion, chopped
4 garlic cloves, minced
6 oz mushrooms, chopped
Salt and pepper
1 lb Italian sausage
2 veggie Italian sausage links, diced or 1 cup veggie Italian sausage crumbles
16 oz tomato or Marinara sauce
6 oz part-skim mozzarella, shredded
1. Preheat oven to 350°. Halve the zucchini and scoop out the inside leaving a 1/8 - 1/4 inch shell. Chop the zucchini that was scooped out and set aside. Bring a large pot of water to boil. Place halved zucchini in the boiling water and allow to cook for 2 minutes. Remove and let drain/dry while you prepare the remaining ingredients. In a large skillet, cook the Italian sausage *if using veggie sausage, skip this step*. Drain well, set aside and wipe out pan.
3. Place zucchini halves in a baking sheet and fill with sausage/veggie filling. Pour tomato sauce over and top with shredded mozzarella. Bake for 25-30 minutes, until cheese is melted and begins to brown. Enjoy!