Italian Sausage Stuffed Zucchini
Minutes Prep time: 20
Minutes Total time: 30
Servings: 2
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 medium zucchini, each cut in half lengthwise
6 ounces Italian turkey sausage
1/2 cup chopped onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup panko bread crumbs
1 egg
2 tablespoons grated Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 146 mg | 15% |
Carbohydrate | 42 g | 14% |
Cholesterol | 137 mg | 46% |
Total Fat | 13 g | 20% |
Iron | 3 mg | 19% |
Calories | 370 kcal | 18% |
Sodium | 906 mg | 38% |
Protein | 22 g | 44% |
Saturated Fat | 4 g | 22% |
Sugars | 11 g | 1% |
Vitamin C | 38 mg | 64% |
Preheat oven to 375° F. Spray 13x9-inch baking dish with cooking spray.
Scoop pulp from each zucchini half, leaving 1/4-inch shells and reserving pulp. Place shells cut-side down on a microwave-safe plate and cover with waxed paper. Microwave on HIGH 4 minutes or until shells begin to soften slightly. Arrange shells in baking dish.
Cook sausage in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Remove sausage from skillet; set aside.
Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened. Stir in drained tomatoes, cooked sausage and bread crumbs. Remove from heat; cool about 5 minutes.
Stir in egg. Spoon filling into zucchini shells. Sprinkle with cheese. Bake 10 minutes or until cheese begins to brown.
Italian Sausage Stuffed Zucchini