Chicken Stuffed Zucchini
Try this for a very easy and light dinner or lunch. Zucchini is stuffed with chicken sausage meat and baked.
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
- Preheat oven to 190 degrees C.
- 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.
- 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.
- 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:
(164)
Reviews in English (128)
Very good! - 24 May 2018
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)