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  • Stuffed Zucchini w/ Chicken Sausage

    1 posts, 1 voices, 1560 views, started Jun 1, 2011

    Posted on Wednesday, June 1, 2011 by Denise Richardson


    • Diamond

      Stuffed Zucchini with Chicken Sausage


       2 zucchini, ends trimmed

       3 tablespoons olive oil

       2 links Italian-style chicken sausage, casings removed

       2 teaspoons crushed red pepper flakes (optional)

       salt and ground black pepper to taste

       1/2 sweet onion (such as Vidalia�), chopped

       3 cloves garlic, chopped

       1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

       1/2 cup dry bread crumbs

       1/4 cup grated Parmesan cheese

       1 tablespoon chopped fresh basil

      1. Preheat oven to 375 degrees F (190 degrees C).
      2. Cut a lengthwise 3/4-inch thick slice from each zucchini. With a
      spoon, scoop out the flesh, leaving a shell intact all around the
      zucchini. Discard or save the flesh for another use. Chop up the long
      slices of zucchini.
      3. Heat the olive oil in a skillet over medium heat, and cook the
      chicken sausage, breaking the meat up as it cooks, until the sausage has
      begun to brown, about 8 minutes. Sprinkle in the crushed red pepper
      flakes, and season with salt and black pepper. Stir in the chopped
      zucchini, onion, and garlic, and cook until the onion is translucent,
      about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the
      tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is
      thoroughly combined.
      4. Lightly stuff the zucchini boats with the stuffing, place the
      zucchini into a baking dish, and bake until thoroughly heated through
      and beginning to brown on top, about 30 minutes.


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