Sausage Stuffed Round Zucchini Or Eggplant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE-STUFFED EGGPLANT



Sausage-Stuffed Eggplant image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

ITALIAN SAUSAGE-STUFFED ZUCCHINI



Italian Sausage-Stuffed Zucchini image

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

EASIEST SAUSAGE STUFFING



Easiest Sausage Stuffing image

This hack on boxed stuffing is so easy but so good that your guests will think you made it from scratch! Ground sausage with sage adds an especially nice flavor, but you can make this with any mild ground breakfast sausage.

Provided by fabeveryday

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package ground breakfast sausage
1 cup chopped celery
1 cup chopped onion
3 cups water
½ cup butter
2 (6 ounce) packages dry bread stuffing mix

Steps:

  • Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
  • Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 34.7 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 11.9 g, Sodium 1267.2 mg, Sugar 4.4 g

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
  • In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  • In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
  • Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

STUFFED ROUND ZUCCHINI



Stuffed Round Zucchini image

Round zucchini are perfect for stuffing, baking and serving up as a healthy late summer side dish with quinoa, shallots, garlic and herbs.

Provided by Gina Matsoukas

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

4 round zucchini
1 1/2 tablespoons extra virgin olive oil, divided
1/4 cup dry quinoa (*see note)
1/2 cup vegetable broth
1 large shallot, minced
1 large clove garlic, minced
1/4 cup minced fresh parsley
salt and pepper to taste

Steps:

  • Preheat oven to 350°F.
  • Slice the tops off the round zucchini and scoop out the middle using a grapefruit spoon. Make sure to leave a small amount of the perimeter intact so that the squash retains its shape. Reserve the insides of the zucchini and set aside.
  • Place the hollowed out zucchini in a baking dish along with the sliced tops and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 15-18 minutes until fork tender.
  • Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed. Fluff with a fork and transfer to a mixing bowl. Set aside.
  • While the quinoa cooks and the zucchini is in the oven, add the remaining 1/2 tablespoon of olive oil to a skillet over medium heat.
  • Add the shallots and garlic to the pan and sauté until softened and fragrant, about 3 minutes.
  • Next, add the reserved insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes.
  • Add the parsley to the skillet, season with salt and pepper and stir to combine.
  • Transfer the zucchini, shallot, garlic mixture to the bowl with the cooked quinoa and stir together.
  • Spoon the filling into the baked round zucchini, top with the zucchini caps and serve each stuffed zucchini as an individual portion.

Nutrition Facts : Calories 128 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ZUCCHINI NOODLE CASSEROLE



Zucchini Noodle Casserole image

Want to shake up your typical dinner casserole? Bake spiralized zucchini noodles with sausage and tomato sauce, then top it with three different cheeses. This zucchini noodle casserole recipe is low-carb and gluten-free!

Provided by Elise Bauer

Categories     Dinner     Casserole

Time 1h10m

Yield 6

Number Of Ingredients 11

3 pounds zucchini
4 1/2 teaspoons kosher salt
1 tablespoon extra virgin olive oil
8 ounces Italian sausage
1 1/2 cups diced onion
3 cloves garlic
1 can crushed tomatoes
1/2 cup basil leaves
3/4 cup ricotta cheese
2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat the oven and prepare a dish: Preheat the oven to 350°F and oil a 9 x 13-inch or 8 x 12-inch casserole dish.

Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Cholesterol 68 mg, Fiber 5 g, Protein 26 g, SaturatedFat 12 g, Sodium 1780 mg, Sugar 11 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g

SAUSAGE STUFFED ROUND ZUCCHINI OR EGGPLANT



Sausage Stuffed Round Zucchini or Eggplant image

The stuffed zucchini are adorable and great on a cool fall night. My Domestic Accomplice calls them "Mad Hatters." They're great for company as they present well and you can make them earlier in the day and bake them later. Kids think they're cool. These are made with diced bread cubes to retain a rustic texture and complement the mozarella cubes. Also, you may follow the same method for stuffing globe eggplant.

Provided by One Happy Woman

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

8 round zucchini or 2 medium eggplants
1 tablespoon olive oil
1 lb bulk Italian sausage
1 yellow onion
4 garlic cloves
4 ounces mozzarella cheese
2 slices sourdough bread
1 (8 ounce) can tomato sauce
2 teaspoons italian seasoning
2 tablespoons dried parsley flakes
1 teaspoon lemon pepper
1 teaspoon garlic powder
salt

Steps:

  • Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant.
  • Chop the vegetable centers you've scooped out and set aside.
  • Cut the mozarella into cubes - about 1/3 inch.
  • Chop the onion.
  • Mince the garlic.
  • Dice the bread into 1/4 inch cubes.
  • Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir.
  • When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery.
  • Add the tomato sauce and bread cubes and stir until the cubes are softened.
  • Remove the filling from the heat and add the mozarella cubes.
  • Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.

Nutrition Facts : Calories 348.2, Fat 23.6, SaturatedFat 8.7, Cholesterol 54.3, Sodium 772.7, Carbohydrate 20, Fiber 3.4, Sugar 5.5, Protein 15.7

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

This comes from a book published by Reader's Digest called "Cook Now, Serve Later". It takes a little time, but it is really good. Would be nice - different - for a dinner party or special occasion. I have made it three or four times, and was pleased each time.

Provided by Gwen35

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 medium zucchini, cut in half lengthwise
8 ounces Italian sausage (hot or sweet)
1 medium yellow onion, finely chopped
3 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced (2 tsp. dried)
1/4 teaspoon dried marjoram or 1/4 teaspoon thyme, crumbled
1/4 cup fine dry breadcrumb
1/4 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg

Steps:

  • Preheat oven to 350°F.
  • Place zucchini halves in large saucepan, weigh them down with a small plate so they will cook evenly, and cover with boiling water.
  • Over moderately low heat, simmer for six to eight minutes or until the zucchini are almost tender. Drain and refresh under cold running water.
  • With a spoon, scoop the pulp from the zucchini, leaving 1/4" border all around.
  • Chop the pulp coarsely, transfer to a sieve, and press with the back of a spoon to extract any excess liquid; set pulp aside. Invert the zucchini on paper towelling to drain.
  • Remove and discard sausage casings, break up the meat and saute in a 10-in. skillet over moderate heat for five minutes. Add the onion, parsley, basil and marjoram; cook five minutes more or until the onion is soft.
  • Remove from the heat, add the bread crumbs, two tablespoons of the Parmesan cheese, salt and pepper.
  • Add some, or all, of the zucchini pulp to the mixture.
  • Mix the egg with the stuffing mixture and fill the zucchini boats with equal amounts of the stuffing.
  • Place the zucchini boats in a 9" x 13" x 2" baking dish and sprinkle with the remaining two tablespoons Parmesan cheese.
  • Bake, uncovered, for 35 to 45 minutes or until the zucchini are heated through and the filling has a lightly browned crust.

Nutrition Facts : Calories 312.6, Fat 19.5, SaturatedFat 7.2, Cholesterol 84.3, Sodium 1011, Carbohydrate 16.6, Fiber 3, Sugar 7.1, Protein 18.5

STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)



Stuffed Eggplants and Zucchini in a Rich Tomato Sauce (Baatingan w Kusaa Bil Banadoura) image

Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.

Provided by Sami Tamimi

Categories     Eggplant     Rice     Tomato     Lamb     Ground Lamb     Mint     Parsley     Garlic     Coriander     Dill     Yogurt

Yield Serves 6 as a main, or twelve as a side

Number Of Ingredients 35

Sauce:
2½ tbsp olive oil
2 onions, finely diced (2½ cups/350g)
4 cups/1kg tomato puree
12¼ oz/350g ripe tomatoes (2 large), coarsely grated
3¼ cups/750ml chicken stock or water
1 tbsp sugar
Salt and black pepper
Stuffing:
¾ cup plus 2 tbsp/175g Egyptian rice or arborio rice (see note below)
9 oz/250g ground lamb
¼ cup/60ml olive oil
½ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cumin
About 3 green onions, finely sliced (⅓ cup/35g)
¾ cup/15g mint leaves, roughly chopped
¾ cup/15g parsley leaves, roughly chopped
1 cup/20g dill, roughly chopped
1 red chile, seeded and finely diced (1 tbsp/10g)
1 lemon: finely grate the zest to get 1 tsp
3 tbsp water
1½ lb/700g eggplants (between 3 and 6, depending on size)
1½ lb/700g zucchini (between 3 and 6, depending on size)
Coriander adha:
7 tbsp/100ml olive oil
6 garlic cloves, finely chopped
1 tbsp coriander seeds, lightly crushed in a mortar and pestle
1 red chile, seeded and finely diced (1 tbsp/10g)
To serve:
¼ cup/5g parsley leaves, roughly chopped
¼ cup/5g mint leaves, roughly torn
¼ cup/5g dill leaves
1 green onion, thinly sliced (2 tbsp/10g)
1 cup/250g Greek yogurt

Steps:

  • To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
  • To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
  • Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
  • Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
  • Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
  • Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
  • To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
  • When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.

Provided by Zach Fairchild

Categories     Stuffed Zucchini

Time 1h25m

Yield 6

Number Of Ingredients 13

3 large zucchini
1 (14 ounce) can petite diced tomatoes
1 small white onion, minced
1 small green bell pepper, minced
4 tablespoons butter
2 cloves garlic, minced
1 pound bulk pork sausage
2 pinches Italian seasoning
salt and ground black pepper to taste
1 (10 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 pinch minced fresh Italian parsley

Steps:

  • Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
  • Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
  • Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
  • Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
  • Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
  • Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.-Warren Knudtson, Las Vegas, Nevada

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 8

4 medium zucchini (6 to 7 inches)
1/2 pound bulk mild Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano
1/2 cup fresh or frozen corn
1 medium tomato, seeded and diced
1 cup shredded cheddar cheese, divided

Steps:

  • Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through.

Nutrition Facts :

More about "sausage stuffed round zucchini or eggplant recipes"

SAUSAGE STUFFED ZUCCHINI - RECIPE GIRL
sausage-stuffed-zucchini-recipe-girl image
Web Jul 13, 2018 Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a …
From recipegirl.com
See details


SAUSAGE STUFFED EGGPLANT BOATS | EASY BAKED EGGPLANT …
sausage-stuffed-eggplant-boats-easy-baked-eggplant image
Web Nov 22, 2019 Using paper towels, wipe down the eggplant shells/boats. Stuff the sausage mixture into the eggplant shells. Pour hot water inside the baking sheet, around the eggplants. Bake in the oven for 25 to 30 …
From diethood.com
See details


BAKED STUFFED EGGPLANT WITH ITALIAN SAUSAGE RECIPE
baked-stuffed-eggplant-with-italian-sausage image
Web Apr 18, 2019 Transfer tomato mixture to a large bowl. Add sausage, feta, 1/2 cup breadcrumb mixture, egg, 2 tablespoons oregano, 2 tablespoons mint, 2 tablespoons parsley, and vinegar; toss until combined.
From foodandwine.com
See details


KETO ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS RECIPE
keto-italian-sausage-stuffed-zucchini-boats image
Web Aug 5, 2019 Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed. When the zucchini are done roasting, use paper towels to pat any moisture from …
From wholesomeyum.com
See details


BEST SAUSAGE STUFFING RECIPE — HOW TO MAKE SAUSAGE STUFFING
Web Sep 29, 2022 1. large boule (or 2 baguettes) 6 tbsp.. butter, divided, plus more for …
From delish.com
See details


SAUSAGE-AND-PEPPERS STUFFED EGGPLANT RECIPE | KITCHN
Web Aug 8, 2022 Sausage-and-Peppers Stuffed Eggplant Recipe Print Recipe Prep time …
From thekitchn.com
See details


STUFFED ZUCCHINI ROLLS (INVOLTINI) - GIRL WITH THE IRON CAST
Web Jun 30, 2019 3 large zucchini (sliced into thin ribbons with mandoline) 3/4 pound hot …
From girlwiththeironcast.com
See details


STUFFED ZUCCHINI – WELLPLATED.COM
Web Apr 1, 2023 Stir in the garlic and tomato paste, and add the scooped zucchini flesh. …
From wellplated.com
See details


RECIPE: GIANT ZUCCHINI STUFFED WITH SAUSAGE, MUSHROOMS & SAGE
Web Sep 29, 2011 Cook for about thirty seconds until fragrant. Combine the walnuts, cooked …
From thekitchn.com
See details


STUFFED EGGPLANT AND ZUCCHINI - OLIVIA'S ORGANICS
Web Preheat oven to 350° F. Cut eggplant and zucchini in half lengthwise. Using a spoon, …
From oliviasorganics.org
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #occasion     #pork     #vegetables     #dinner-party     #meat     #pork-sausage     #squash     #tomatoes     #presentation     #served-hot

Related Search