Italian Sausage-Stuffed Zucchini Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon pepper
- 1/3 cup grated parmesan cheese
- 2 medium tomatoes seeded and chopped
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/3 cup minced fresh parsley
- 1 pound italian turkey sausage links casings removed
- 1 cup panko (japanese) bread crumbs
- 3/4 cup shredded part-skim mozzarella cheese
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 6 medium zucchini (about 8 ounces each)
- Carbohydrate 25.9234549335509 g
- Cholesterol 2.81777778089247 mg
- Fat 2.86864472859929 g
- Fiber 1.95194787062588 g
- Protein 6.44845970497171 g
- Saturated Fat 1.00476092689818 g
- Serving Size 1 1 serving (119g)
- Sodium 701.075620782212 mg
- Sugar 23.9715070629251 g
- Trans Fat 0.288888449855477 g
- Calories 156 calories
Directions Preheat oven to 350degrees. 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 two 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. Yield: 6 servings. Originally published as Italian Sausage-Stuffed Zucchini in Simple & Delicious February/March 2014, p1-17 Nutritional Facts 2 stuffed zucchini halves equals 206 calories, 9 g fat (3 g saturated fat), 39 mg cholesterol, 485 mg sodium, 16 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch. Print Add to Recipe Box Email a Friend
