Hearty chicken sausage.
And some zesty marinara.
Dinner? I think yes.
This piping hot pan of goodness perfectly combines classic italian comfort food, with the light and fresh flavors of summertime.
And its delicious. Enjoy, my people. Enjoy ;)
STUFFED ITALIAN ZUCCHINI
3 large zucchini
1/2 pound italian chicken sausage, casing removed (This is about 2 1/2 links!)
1 teaspoon olive oil
1/2 onion, chopped
1 1/2 teaspoons garlic powder
1 teaspoon dried basil
salt and pepper
small jar marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Bring a large pot of water to a boil. Then, preheat your oven to 400. Line a 9×13 baking pan with non stick foil.
Cut each zucchini in half along the length side. With a small spoon, scoop out the seeds and flesh, leaving about 1/4 an inch on the bottom and sides. Chop the zucchini flesh, place in a small bowl, and set aside.
Spread half of the marinara sauce in the bottom of the lined baking pan. When the water reaches a boil, place the zucchini in the pot and cook for 1 minute. Remove and place in the baking pan on top of the marinara sauce. Set aside.
In a skillet, cook the sausage over medium heat, breaking up the links in small pieces as it browns. When the sausage is fully cooked, drain grease and set aside.
To the same pan, add olive oil and onions. Saute over medium heat for about 3 minutes. Stir in garlic powder, basil, and salt and pepper. Cook for about another minute, then add the chopped zucchini flesh and sausage. Continue to cook for another 3-5 minutes. Remove from heat.
Scoop sausage mixture evenly into each zucchini half. Top each one with remaining marinara sauce and then sprinkle mozzarella and parmesan cheese on top.
Cover with non stick foil and bake for 35 minutes. Devour that deliciousness!