Sausage Stuffed Round Zucchini Or Eggplant Recipe

Name: Sausage Stuffed Round Zucchini Or Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 round zucchini or 2 medium eggplants; 1 tablespoon olive oil; 1 lb bulk Italian sausage; 1 yellow onion; 4 garlic cloves; 4 ounces mozzarella cheese; 2 slices sourdough bread; 1 (8 ounce) can tomato sauce; 2 teaspoons italian seasoning; 2 tablespoons dried parsley flakes; 1 teaspoon lemon pepper; 1 teaspoon garlic powder; salt

Servings: persons

8 round zucchini or 2 medium eggplants
1 tablespoon olive oil
1 lb bulk Italian sausage
1 yellow onion
4 garlic cloves
4 ounces mozzarella cheese
2 slices sourdough bread
1 (8 ounce) can tomato sauce
2 teaspoons italian seasoning
2 tablespoons dried parsley flakes
1 teaspoon lemon pepper
1 teaspoon garlic powder
salt

1
Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant.
2
Chop the vegetable centers you've scooped out and set aside.
3
Cut the mozarella into cubes - about 1/3 inch.
4
Chop the onion.
5
Mince the garlic.
6
Dice the bread into 1/4 inch cubes.
7
Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir.
8
When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery.
9
Add the tomato sauce and bread cubes and stir until the cubes are softened.
10
Remove the filling from the heat and add the mozarella cubes.
11
Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 round zucchini or 2 medium eggplants, 1 tablespoon olive oil, 1 lb bulk Italian sausage, 1 yellow onion, and more.

Yes, Sausage Stuffed Round Zucchini Or Eggplant falls under the Meat & Poultry 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.

Sausage Stuffed Round Zucchini Or Eggplant

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