Breakfast & Brunchclosetcooking
Zucchini Stuffed with Italian Sausage and Cheese
When I was growing up I did not really enjoy sausages. I was mostly exposed to flavourless breakfast sausages that I really didn't like. Recently I have been trying sausages again, though I am still
👥 2 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 35 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Cut the zucchini in half lengthwise and scoop out the middle.
2
Chop the zucchini that was scooped out and set aside.
3
Heat the oil in a pan.
oil1 tablespoon
4
Add the sausage and brown.
5
Add the onion and saute until tender.
6
Add the garlic and saute until fragrant.
garlic (chopped)2 cloves
7
Add the wine and deglaze the bottom of the pan.
8
Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
9
Remove from the heat and stir in the basil.
basil (chopped)1 tablespoon
10
Let the stuffing cool.
11
Mix in half of the cheese.
12
Stuff the zucchinis with the stuffing and top with the remaining cheese.
large zucchinis2
13
Bake in a preheated 400F/200C oven until the zucchinis are tender and the cheese is golden brown, about ⏱️ 20 minutes.
large zucchinis2
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