Slow Cooker Stuffed Zucchini Recipe

Name: Slow Cooker Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini, trimmed and halved lengthwise; 4 ripe tomatoes, cored; 1/4 cup olive oil; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon crushed garlic; 4 fresh basil leaves; 1 teaspoon dried Italian herb seasoning; 1 teaspoon white sugar (optional); 3 tablespoons olive oil; 1 onion, diced; 1 pound bulk sweet Italian sausage; 1/4 cup grated Parmesan cheese; 1 cup grated mozzarella cheese

Servings: persons

2 large zucchini, trimmed and halved lengthwise
4 ripe tomatoes, cored
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon crushed garlic
4 fresh basil leaves
1 teaspoon dried Italian herb seasoning
1 teaspoon white sugar (optional)
3 tablespoons olive oil
1 onion, diced
1 pound bulk sweet Italian sausage
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese

1
Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
2
Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
3
Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
4
Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.

403

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 14 ingredients. The key ingredients include: 2 large zucchini, trimmed and halved lengthwise, 4 ripe tomatoes, cored, 1/4 cup olive oil, 3/4 teaspoon salt, and more.

Yes, Slow Cooker 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.

Slow Cooker Stuffed Zucchini

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