Italian Stuffed Zucchini – a delicious recipe with Chicken, Couscous, Olive Oil, Italian Ground Sausage, Tomatoes, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400 degrees F. Coat a nonstick baking sheet with cooking spray. Set aside.
2
In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover the pan and let the couscous stand for 5 minutes, then fluff with a fork and set aside.
3
In the meantime, in a medium saute pan, heat olive oil over medium-high. Cook the sausage, breaking up into small pieces with a wooden spoon until cooked through, about 4 minutes. Drain and place the sausage in a large bowl. Add the couscous, tomatoes, and parsley.
4
Place the squash halves on the prepared baking sheet, cut side up, and season with salt and pepper. Fill zucchini shells with the couscous mixture. Bake for about 20 minutes, until squash is tender.
5
Remove pan from the oven, sprinkle squash with the mozzarella and place the pan under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!
260
kcal
Calories
11
g
Fat
11
g
Carbs
29
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 9 ingredients. The key ingredients include: 1 cup Chicken Stock, 3/4 cups Plain Couscous, 1 Tablespoon Olive Oil, 1 pound Seasoned Italian Ground Sausage, and more.
Yes, Italian 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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