Prep. time: 15 minutes
Cook Time: 30 minutes
Difficulty: 2 out of 5
Serve: 4
Ingredients:
4 zucchini, halved lengthwise
1 tablespoon olive oil
8 ounces bulk sweet Italian sausage
1 vine tomatoes, diced
1 onion, chopped
1 clove garlic
2 teaspoons Italian seasoning
salt and ground black pepper q.b. 1/2 cup grated Parmesan cheese
1/4 cup plain bread crumbs
2 tablespoons chopped fresh parsley
Preparation:
Preheat oven to 200°C (400 F). Scoop the majority of zucchini flesh and seeds from the zucchini halves with a spoon. Discard the seeds. Dice the flesh.Heat olive oil in a skillet over medium-high; fry sausage, breaking into smaller pieces with your spatula as it cooks, until browned completely. Stir diced zucchini, tomatoes, onion, and garlic with the sausage; season with Italian seasoning, salt, and black pepper. Cook until vegetables are tender, 3 to 5 minutes.Transfer zucchini mixture to a fine-mesh strainer to drain as much liquid from the filling as possible. Mix Parmesan cheese, bread crumbs, and parsley together in a bowl. Arrange zucchini halves on a baking sheet. Spoon filling into the cavities of each zucchini boat; top with the cheese mixture. Bake in preheated oven until the cheese is completely melted and zucchini is tender, about 25 minutes.
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