Mediterranean Stuffed Zucchini
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.
- 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.
Nutritional Information
- Per Serving
- Calories 254Calories From Fat 181
- Fat 20g
- Sat Fat 5g
- Cholesterol 23mg
- Sodium 473mg
- Protein 10g
- Carbohydrate 10g
- Sugar 5g
- Fiber 3g
- Iron 2mg
- Calcium 94mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Make it a meal: Serve with rice pilaf. Cook long-grain white rice according to the package directions; fluff and toss with
sautéed onions and chopped fresh herbs.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
