Not sure how to use up leftover summer squash? Make these sausage stuffed zucchini for a filling and healthy dinner. This recipe takes less than an hour to cook, and it works well with any side dish of your choice. This specific recipe uses country pork sausage, but you can also make it with chorizo, Italian sausage, or bratwurst.
Try our Zucchini Pizza Boats and Cheese Stuffed Zucchini as well.
Ingredients for Sausage Stuffed Zucchini:
Method of preparing the Sausage Stuffed Zucchini:
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Preheat the oven to 350°F (180°C). Cut the butter into thin slices and put those at the bottom of an oven-proof baking dish. Place your seedless zucchini halves on top of the butter, then set aside the dish.
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In a large skillet, heat 1 tbsp of cooking oil over medium-high heat. Sauté the onions, celery, bell pepper, and garlic powder until fragrant, and then squeeze the sausage out of the casings into the pan. Cook until the vegetables are soft and the meat is lightly browned - about 10 minutes.
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Add the flour and breadcrumbs to the sausage and vegetable mixture. Mix well, and then season with salt and pepper. Take the skillet off the heat.
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Wait for 5 minutes to let the mixture cool a little, then mix the egg into the filling.
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Spoon the filling into the zucchini halves. Bake the stuffed zucchini for 20 minutes, or until the zucchini is soft.
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Remove the zucchini from the oven, top them with the shredded cheese (save a little for garnish), and bake for 5 more minutes or until the cheese is golden brown.
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Transfer the zucchini to a large plate. Garnish with chopped chives and more shredded cheese. Serve warm with a side dish of your choice.
Source: Justapinch.com
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