Sausage-stuffed zucchini with parmesan and herbs
Delight your taste buds with our savory Sausage-stuffed Zucchini with Parmesan and Herbs. This delicious dish combines tender zucchini, seasoned ground turkey, juicy tomatoes, and aromatic herbs, all topped with melted Parmesan cheese. Perfect for a healthy and comforting meal, it's an easy-to-follow recipe that brings gourmet flavor to your home kitchen.
- 18 May 2024
- Cook time 55 min
- Prep time 10 min
- 4 Servings
- 14 Ingredients
This delicious sausage-stuffed zucchini recipe combines the savory flavors of ground turkey, parmesan cheese, and a medley of herbs. It's a nutritiously satisfying dish that's perfect for a family dinner or a special occasion. The added benefits include low carbs thanks to the zucchini base and a touch of elegance with white wine and fresh basil.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash and dry the zucchini. Cut it in half lengthwise and use a spoon to scoop out the seeds and flesh, leaving about a 1/4-inch-thick shell. Reserve the scooped-out flesh for the stuffing mixture.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until completely browned and cooked through, about 7-8 minutes.
- Pour in the white wine, stirring to deglaze the skillet. Allow it to simmer and evaporate, about 2-3 minutes.
- Add the diced tomatoes, reserved zucchini flesh, salt, black pepper, rosemary, and basil. Mix well and cook until the mixture is well combined and heated through, about 5 minutes more.
- Remove from heat and let the mixture cool slightly. Stir in the beaten egg and 1/2 cup parmesan cheese, making sure the egg is evenly distributed.
- Brush the hollowed-out zucchini halves with 1 tablespoon of olive oil, and place them cut-side up in a baking dish.
- Spoon the turkey mixture evenly into the zucchini halves, pressing down lightly to ensure they’re well-stuffed.
4. Bake:
- Sprinkle the remaining 1/4 cup of grated parmesan cheese over the top of the stuffed zucchini.
- Drizzle the last tablespoon of olive oil over the stuffed halves.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese on top is golden and bubbly.
- Remove from the oven and let the stuffed zucchini rest for a few minutes before serving.
- Garnish with additional chopped basil or parmesan cheese, if desired.
Tips:
- Use fresh basil and rosemary for a more aromatic and flavorful dish.
- Make sure to scoop out the zucchini carefully to avoid tearing the vegetable.
- Grate the parmesan cheese freshly for the best texture and flavor.
- If you prefer, you can substitute ground turkey with ground chicken or pork.
- For a vegetarian option, replace the ground turkey with a plant-based sausage.
- Add a pinch of red pepper flakes for a spicier kick.
- Allow the zucchini to rest for a few minutes after baking to help the stuffing set.
With this sausage-stuffed zucchini recipe, you've created a wholesome and flavorsome meal that will impress your family and friends. The melding of turkey, mushrooms, herbs, and parmesan offers a delightful taste experience, balanced perfectly by the tender zucchini. Enjoy your meal and the compliments that will surely follow.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 2.37g | 6% |
| Sugar 5g | 5% |
| Fat | |
| Fat 30g | 34% |
| Saturated 8g | 26% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 150mg | 28% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.50mg | 39% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 1.92ug | 80% |
| Vitamin C 24mg | 28% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 18ug | 16% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 2.81mg | 26% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 850mg | 25% |
| Selenium, Se 50ug | 88% |
| Sodium, Na 1610mg | 107% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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