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Personal Note
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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, folks, let’s be real. Sometimes, even I get tired of the same old dinner routine. Chicken? Again? Pasta? Yawn. But then, inspiration strikes, usually when I’m staring into my fridge wondering what culinary magic I can conjure up this time. This recipe? It was one of those moments. I had some zucchini practically begging to be used, and a package of delicious Italian sausage just waiting for its moment. And honestly, I didn't want to bake or grill them, so I figured, why not combine these two ingredients into a dish?
The beauty of this recipe is not just in its delightful flavors (that savory sausage, the slightly sweet zucchini, the hint of garlic…oh, my!), but also in its simplicity. I’m all about easy recipes that don't take all day and you don't need to be a professional chef to make them. So, whether you’re trying to sneak in some extra veggies, looking for a fun weeknight meal, or just have a surplus of zucchini from your garden, this recipe has got you covered. And hey, even picky eaters might just surprise you with how much they enjoy it!
Required Equipments
- Large Skillet
- Baking Dish
- Spoon
- Knife
- Cutting Board
- Measuring Spoons
Italian Sausage and Zucchini Stuffed Zucchini: Frequently Asked Questions
Italian Sausage and Zucchini Stuffed Zucchini
These Italian Sausage and Zucchini Stuffed Zucchinis are an easy to cook and tasty meal made with ground sausage, fresh zucchini, and a blend of Italian seasonings. If you're looking for a creative way to use up some zucchini, this recipe is a winner, winner zucchini dinner!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Zucchini: Halve the zucchinis lengthwise. With a spoon, scoop out the flesh, leaving about a 1/4-inch shell. Don't throw away the scooped-out zucchini – we're gonna use it!
- Cook the Sausage: In a big skillet over medium heat, brown the Italian sausage. Break it up with a spoon as it cooks. Drain any excess grease. Nobody wants greasy zucchini, right?
- Sauté the Veggies: Add the diced zucchini flesh, onion, and garlic to the skillet with the sausage. Cook until the vegetables are tender, about 5-7 minutes. It should look nice and fragrant by now.
- Season it Up: Stir in the Italian seasoning, salt, and pepper. Give it a good mix to make sure everything is evenly seasoned. Taste and adjust as needed. That's the secret to great food!
- Stuff the Zucchinis: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Place the zucchini halves in the dish and fill each one with the sausage and vegetable mixture. Load them up good!
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the zucchini is tender and the filling is heated through. Keep an eye on them so they don’t burn!
- Garnish (Optional): If you’re feeling fancy, sprinkle some grated Parmesan cheese and fresh parsley over the stuffed zucchinis before serving. It adds a nice touch, but it’s totally optional. I usually skip this step if I’m in a rush, lol.
- Serve: Let the stuffed zucchinis cool slightly before serving. They’re delicious on their own or as a side dish. Pairs well with a simple side salad.
📝 Notes
- For a vegetarian option, substitute the sausage with mushrooms or lentils.
- Add a can of diced tomatoes to the filling for extra flavor.
- Top with mozzarella cheese instead of Parmesan for a different cheesy experience.
🍎 Nutrition
Calories: 320 kcal
Protein: 25 g
Fat: 20 g
Carbohydrates: 12 g
Fiber: 3 g
Calcium: 100 mg
