Instructions

1. 1

   Fill a large pot with water and bring it to a rolling boil.

2. 2

   Set your oven temperature to 400°F to preheat.

3. 3

   Slice the zucchini in half lengthwise. Using a spoon or a melon baller, carefully remove the interior flesh, leaving about a 1/4-inch thick shell. Chop the removed flesh into small pieces and set aside for later use.

4. 4

   Immerse the zucchini halves into the boiling water and blanch for 1 minute. Carefully take them out and set aside.

5. 5

   Pour 1/4 cup of sauce into the bottom of a 9 x 12-inch baking dish, then arrange the zucchini halves with the cut sides facing upwards.

6. 6

   In a large skillet, brown the sausage, breaking it into smaller bits as it cooks until it’s nicely browned. Once done, set it aside.

7. 7

   In the same skillet, heat some oil and toss in the onion, garlic, and bell pepper. Sauté over medium-low heat for about 2-3 minutes, or until the onions become translucent. Add the chopped zucchini, seasoning it with salt and pepper, and cook for an additional 2-3 minutes.

8. 8

   Mix in the cooked sausage and let it all heat together for a few more minutes.

9. 9

   Using a spoon, generously fill each hollowed zucchini half with 1/3 cup of the sausage mixture, pressing down firmly to pack it in.

10. 10

    Spoon 2 tablespoons of sauce over each stuffed zucchini, followed by 1 tablespoon of shredded mozzarella and 1 teaspoon of parmesan cheese on top.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes, or until the cheese is melted and the zucchini is tender.

Nutrition Information