Chicken Stuffed Zucchini

    (150)
    1 hour 5 minutes

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


    130 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (150)

    Reviews in English (118)

    by
    83

    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)

    by
    58

    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)

    by
    42

    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)

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