Sausage-Stuffed Zucchini

August 18, 2013

These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.

Ingredients
1 teaspoon extra-virgin olive oil. plus more for baking dish
4 medium zucchini. halved lengthwise (about 2 pounds)
1 pound spicy Italian sausage, removed from casing
1 small onion. coarsely chopped (about 1 cup)
3 cloves garlic. minced (about 2 tablespoons)
1 cup coarse fresh breadcrumbs
2 teaspoons lemon zest. plus 1 tablespoon juice (from 1 lemon)
1 1/2 ounces grated Parmesan (about 3/4 cup). plus shavings for garnish
1 teaspoon coarse salt
1 large egg. lightly beaten

Directions 1. Preheat oven to 350F. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini. cut sides up, in baking dish. 2. Heat oil in a...
See the full directions on my site

Nutritions

Calories
614

Sodium
2032mg
84% DV

Fat
28g
44% DV

Protein
41g
82% DV

Carbs
52g
17% DV

Fiber
4g
18% DV

Dinner Baked