Try this for a very easy and light dinner or lunch. Zucchini is stuffed with chicken sausage meat and baked.
I made some tweaks only because my 2 zucchini were quite small, and this recipe didn't steer me wrong! I basically halved all the other ingredients, left out zucchini in the stuffing mix, used dried basil (1/2 tsp, plus a 1/2 tsp dried oregano), and left the garlic at the full 3 cloves. We couldn't find just one link of chicken sausage, so we used regular Italian sausage. Oh boy was this tasty! One last tweak, I didn't want to try and use just a part of a can of tomatoes, so I used 1 large Roma tomato, finely diced and tossed it in with the onions to cook them down. Deglazing the pan with chicken broth is a taste booster as well. I can't wait to make this again! - 09 Jan 2011 (Review from Allrecipes USA and Canada)
This was delicious! I made a few changes based on what I had on hand that turned out rather well. First, I had Italian zucchini ( we call them hand gernades) so I hollowed them out and stuffed them with the filling. Before placing them in the oven, I brushed the outsides with olive oil. Next, I didn't have chicken sausage so I poached a chicken breast with garlic and onion and shredded it. Then I added Italian seasoning to the mixture since the meat did not have the sausage seasoning. Finally, I was low in parmesan cheese, so I threw in some mazzarella. They were amazing! My husband doesn't typically like veggies and he loved it! I served it with pasta and tomato sause and garlic bread. I am actually going to be making this again tonight! Thanks for an awesome dish! - 05 Oct 2010 (Review from Allrecipes USA and Canada)
Stuffed Zucchini w/ Chick Sausage Haiku: "This felt 'hors d'oeuvres-ey.' Too much leftover filling. But it was still good." There was something that tasted exceptionally rich about this dish, that made my family and I feel guilty for eating it as an entire meal, and not as a tiny-bite appetizer. It's not that it's unhealthy in the slightest, but it was just very, well, rich. There was also way too much stuffing mixture called for to fill 2 zucchini halves, so I just mashed up what was left and baked "balls" alongside the zucchini. I didn't change anything about the recipe except to bake it longer at a lower temp. I think if I made this again, I'd sub ground beef for the sausage and cheddar for the parm, otherwise, the directions, prep, and end result was pretty tasty. - 14 Apr 2011 (Review from Allrecipes USA and Canada)