|Nutritional Guidelines (per serving)|
|Servings: 4 Pieces (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A mixture of mild sausage and Parmesan cheese make up the filling for this delicious stuffed zucchini. Use a mild sweet Italian sausage or breakfast sausage in this recipe. You could use a turkey sausage as well.
Cook whole zucchini in boiling salted water until just barely tender, about 5 to 8 minutes.
Heat the oven to 350 F.
Cut each zucchini in half lengthwise; scoop out the squash, leaving about 1/4 inch of shell. Mash the squash you took out; set aside. Place the shells in a shallow baking dish; set aside.
In a heavy skillet over medium heat, cook sausage with chopped onion. Drain off excess fat and stir in mashed zucchini.
Reserving 2 tablespoons of parmesan cheese for topping, add remaining parmesan cheese to the meat mixture along with the crushed crackers, egg, thyme, and salt and pepper. Mix well.
Spoon the mixture into the zucchini shells and sprinkle with the reserved 2 tablespoons parmesan cheese.
Bake for 20 to 30 minutes.