Sausage and Corn Stuffed Zucchini
Delicious sausage and corn stuffed zucchini is a true one-dish meal and will win over even those who don't think they like zucchini.
Servings: 8 servings
Calories: 329kcal
Ingredients
- 4 small to medium zucchini ends trimmed
- 1 pound bulk Italian sausage hot or mild
- 1/4 cup chopped onion
- 1 clove garlic minced
- 1/3 cup cream cheese 3 ounces
- 1 ½ cups corn kernels
- 1 large paste tomato* chopped
- 1 cup grated Parmesan divided
Instructions
- Prep zucchini by cutting off stem end and lightly trimming off blossom end. Cut each zucchini in half.
- Fill a large, shallow pan 1/4 full with water and a bit of salt and bring to a boil over high heat. Cut each zucchini in half lengthwise and place face down in the water (as much as possible). Reduce heat to medium; cover and cook 1 to 3 minutes only, just until crisp-tender. Remove from pan to a cutting board and let cool.
- Preheat oven to 350 degrees.
- Meanwhile, cook sausage over medium heat in a large skillet until browned. Add onion and garlic, cooking until onion is opaque, Mix in cream cheese and corn, stirring until cheese is melted.
- Remove pan from heat and gently stir in the diced tomato and 1/2 cup of the Parmesan cheese.
- Scoop out the center of each zucchini half and fill with the sausage mixture. Place the filled zucchini in a greased baking pan.**
- Sprinkle the remaining grated cheese over the filled zucchini. Bake in a 350 degree oven for 20 minutes, until cheese is melted and filling is warmed through. Serve immediately.
Notes
*If not using a paste tomato, remove seeds from tomato and squeeze some juice out before dicing.
**If you have any filling remaining that won't fit in the zucchini, just place it around the pan to serve as extra with the zucchini.
To Freeze for Later Meals:
- Complete the recipe through to the stuffing, place on a baking sheet, but instead of baking, place it in the freezer to freeze until firm, 2-3 hours.
- Remove the zucchini boats and place in a gallon freezer bag (about 4 fit in each), remove air, label, and freeze for 3-4 months.
- To use, thaw overnight in the fridge and bake as directed.
Nutrition
Serving: 2halves | Calories: 329kcal | Carbohydrates: 11g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 702mg | Potassium: 514mg | Fiber: 2g | Sugar: 4g | Vitamin A: 573IU | Vitamin C: 22mg | Calcium: 175mg | Iron: 1mg
