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Chef Gianluca Deiana Abis: Stuffed Zucchini/Zucchine Ripiene

Prep. time: 15 minutes

Cook Time: 30 minutes

Difficulty: 2 out of 5

Serve: 4


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


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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