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.
Cook time 55 min
Prep time 10 min
Ingredients:
1.50 tbsp basil3/4 cup grated parmesan cheese
2 tsp black pepper
1 lb ground turkey
2 tomatoes
1 zucchini
3 garlic cloves
1 fl oz white wine
1/2 cup mushrooms
2 tsp salt
3 tbsp olive oil
1 egg
1 tsp rosemary
1/2 cup onion
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.
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 per serving
4 ServingsCalories 380kcal
Protein 40g
Carbohydrates 11g
Fiber 2.37g
Sugar 5g
Fat 30g
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