THE
WIFESMITH

Chicken Sausage Stuffed Zucchini

This recipe came through on my email from Allrecipes, and little did I know at the time that it’d be one of the best recipes I’ve tried in a long time. I didn’t stick to the recipe for a few reasons. First, I’m not a big fan of canned items. Not to say that I’m a food-nazi and never use them, but I try to use fresh when I can.

This recipe called for cans of crushed tomatoes, so i just chopped up some fresh tomatoes…about the same as what the cans would have been.

How deliciously amazing does that look right there?! And I’m telling you right now, IT WAS! Here is the recipe as it shows on Allrecipes, and I’ll make notes for what I did differently:

  • 2 zucchini, ends trimmed
  • 3 tablespoons olive oil
  • 2 links Italian-style chicken sausage, casings removed
  • 2 teaspoons crushed red pepper flakes (optional)
  • salt and ground black pepper to taste
  • 1/2 sweet onion (such as Vidalia┬«), chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut a lengthwise 3/4-inch thick slice from each zucchini. 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 long slices of zucchini.
  3. 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.
  4. 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.

Wifesmith notes:

First of all, I doubled the recipe, so my lover could have some for lunch the next day. The original serves 4 which is pretty accurate if you accompany it with sides. Aside from that, instead of Italian chicken sausage, I used Comeaux’s cajun Chicken sausage. If you’re using this sausage then you can definitely put less red pepper flakes, because the sausage was already spicy. And I chopped 2 large tomatoes in place of the canned ones. If you are not doubling the recipe, just use one large tomato. Also, for the last 1-2 minutes, I put the oven on broil to give it a great crisp on top. Stay on top of it though, because it will burn pretty quickly if you walk away. I promise you will make this again.

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Comments

Posted On
May 16, 2011
Posted By
Caroline

ZUCCHINI BOATS!!! Eric and I have been making these for about two years and we LOVE them! They are so easy and delicious!

Posted On
May 16, 2011
Posted By
Kim

Yes, they are both easy and delicious!! I might just start calling them Zucchini Boats too, because the kids will like that. Can’t believe I’m just coming across this recipe!

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