Baked Stuffed Zucchini – a delicious recipe with zucchini, pork sausage, garlic, bread, chicken broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut a small sliver from the bottom of each zucchini so it will lie flat without rolling over. Cut a larger sliver from the top to expose the insides of the zucchini. Use a spoon to carefully hollow out the zucchini, being careful not to break all the way through the skin.
2
Coarsely chop the zucchini insides. Mince the garlic.
3
In a nonstick skillet, brown the sausage. Drain well.
4
Mix the chopped zucchini, sausage, and garlic. Stir in the diced bread and moisten with the chicken broth. Season with salt and pepper to taste.
5
Divide the stuffing mixture among the 4 hollowed-out zucchini. Place them in a shallow microwave-safe baking dish. Add 2 tablespoons of water and cover with plastic wrap.
6
Microwave 4-5 minutes, until zucchini is tender. Let stand 2-3 minutes before serving.
247
kcal
Calories
9
g
Fat
18
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 small zucchini, 1/2 lb pork sausage, 2 garlic cloves, 1/2 cup diced day-old bread (any type), and more.
Yes, Baked Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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