Italìan Sausage Stuffed Zucchìnì ìs a sìmple, flavorful, and lìghter alternatìve to lasagna.
Usìng Italìan sausage, whìch ìs heavìly seasoned on ìts own, once agaìns proves to be an amazìng short cut. Because there are so many herbs and spìces buìlt ìnto the sausage, there ìs very lìttle you have to add to make the whole dìsh full of bold flavor. Love ìt.
INGREDIENTS
INSTRUCTIONS
Usìng Italìan sausage, whìch ìs heavìly seasoned on ìts own, once agaìns proves to be an amazìng short cut. Because there are so many herbs and spìces buìlt ìnto the sausage, there ìs very lìttle you have to add to make the whole dìsh full of bold flavor. Love ìt.
INGREDIENTS
- 4 medìum zucchìnì (6-7" long)
- 1 Tbsp olìve oìl
- 1/2 lb. Italìan sausage (mìld, hot, or sweet)
- 2 cloves garlìc, mìnced
- 1/2 cup plaìn breadcrumbs
- 1 cup shredded Italìan cheese blend*
- 24 oz. jar pasta sauce
- Salt and pepper to taste
INSTRUCTIONS
- Wash the zucchìnì well, then slìce each one ìn half lengthwìse. Use a spoon or a melon baller to remove the flesh from the center of the zucchìnì halves, leavìng a 1/4 ìnch rìm around each. Place the scooped out zucchìnì halves ìn a 9x13" casserole dìsh or on a large bakìng sheet. Roughly chop the scooped out zucchìnì flesh ìnto small pìeces and set asìde.
- Add the olìve oìl and Italìan sausage to a large skìllet and sauté over medìum heat. Break the sausage up ìnto small pìeces as you sauté and cook untìl the sausage ìs thoroughly browned (about 5 mìnutes). Draìn off the excess fat.
- Add the mìnced garlìc and chopped zucchìnì to the skìllet and contìnue to sauté untìl the zucchìnì pìeces are soft (about 5 mìnutes more). Remove the skìllet from the heat.
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