Mediterranean Stuffed Zucchini

Mediterranean Stuffed Zucchini
Kana Okada
Fill hollowed-out zucchini with a mixture of cooked sausage, Asiago, pine nuts, sun-dried tomatoes, and scallions.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

1
tablespoon
olive oil
1/2
pound
Italian sausage links, casings removed
1/4
cup
grated Asiago
2
tablespoons
pine nuts
2
tablespoons
chopped sun-dried tomatoes
2
chopped scallions
4
medium zucchini, halved lengthwise

Directions

  1. Heat oven to 400° F. Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.
  2. In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.
  3. Using a teaspoon, hollow out the zucchini. Place on a rimmed baking sheet. Fill with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 181
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 23 mg
  • Sodium 473 mg
  • Protein 10 g
  • Carbohydrate 10 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 94 mg
What does this mean? See Nutrition 101.