Chicken Stuffed Zucchini

    Chicken Stuffed Zucchini

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    Try this for a very easy and light dinner or lunch. Zucchini is stuffed with chicken sausage meat and baked.

    Serves: 4 

    • 2 zucchini, ends trimmed
    • 3 tablespoons olive oil
    • 2 links Italian-style chicken sausage, casings removed
    • 2 teaspoons chilli flakes
    • salt and ground black pepper to taste
    • 1/2 sweet onion, chopped
    • 3 cloves garlic, chopped
    • 1 (400g) tin whole peeled tomatoes, drained and chopped
    • 1/2 cup dry bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1 tablespoon chopped fresh basil

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 190 degrees C.
    2. Cut a lengthwise 2cm 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 frypan 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 chilli 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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