Sausage-stuffed zucchini with parmesan and herbs
This sausage-stuffed zucchini features ground turkey, parmesan, and herbs, creating a savory filling that's baked to perfection. Ideal for a family meal, this dish is both nutritious and flavourful, with a hint of elegance from the wine.
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.
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.
Sausage-stuffed zucchini with parmesan and herbs FAQ:
Bake the stuffed zucchini in a preheated oven at 375°F (190°C) covered with foil for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the zucchini is tender and the cheese is golden and bubbly.
The zucchini is done when it is fork-tender and the cheese on top is melted, golden, and bubbly. You can poke it with a fork to check for tenderness.
Yes, you can substitute ground turkey with ground chicken, beef, or pork. Keep in mind that different meats may change the flavor and texture slightly.
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Choose medium-sized zucchini, roughly 7-8 inches long. Larger zucchinis may require longer cooking time, while smaller ones may not hold enough filling.
Cooking 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.
Nutrition Facts
4 ServingsCalories 380kcal
Protein 40g
Carbohydrates 11g
Fiber 2.37g
Sugar 5g
Fat 30g
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