Sausage-Stuffed Zucchini – A small batch

April 10, 2016 at 4:06 pm Leave a comment


2 medium zucchinis
2 Italian sausage links, casings removed
1 small onion, diced
2 cloves garlic, minced
1 small tomato, diced
1/4 cup mushrooms, chopped
1/4 cup grated Parmesan
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 cup tomato sauce
pinch red pepper flakes
salt and pepper
1/2 cup cheddar or mozzarella cheese, grated

Preheat oven to 350°F

Cut zucchinis in half, lengthwise
hollow out with a spoon, leaving about a 1/4 inch wall all around
(reserve the flesh and chop to use in the filling)
salt and pepper to taste
set aside

Break up the sausage and fry
add onion and garlic, warm through
add zucchini, tomato, mushrooms, tomato sauce, spices, and herbs
cook until liquid is mostly evaporated
add Parmesan

Place on baking sheet
fill the hollowed out zucchini with sausage stuffing
sprinkle with cheddar cheese

Bake at 350°F for 20-30 minutes

One half = 7.5 carbs

Entry filed under: For One or Two, Low Carb, Main Course.

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If #spring won't arrive on its own, then I'll buy some #sunshine. And one last one for today, my latest favorite food, #thaichicken #pizza. I was skeptical until my first try. Punjabi baingan bharta aka Punjabi eggplant. So easy to make at home. No #takeout out needed. #audreycancook #smallbatch #cooking #Indianfood #ricekrispytreats a very small batch. On the blog soon. An Indian food feast that's better than #takeout, at least imo. Testing a recipe for #Punjabistyle eggplant. With leftover chicken #vindaloo and #dal On the blog soon. #recipes #recipetesting #audreycancook #smallbatch Mini swag from days gone by.
#mini #minicooper #swag

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