Janelle from ComfyInTheKitchen.com is back every Thursday this fall to bring us some comfy food! First up, this Sausage Stuffed Zucchini – YUM!
Janelle writes:
Oooo…this recipe is a keeper! It’s simple, gluten-free and delicious. I’ll be making this on a monthly basis for sure!!! Love when I find new recipes that work out so well! Wohoo!
The first time I saw this recipe was on Skinny Taste-I altered the recipe a bit to fit the ingredients I had on hand and to keep it simple, but if you’re interested in a lower-fat version, definitely check out the original recipe!
Slice 3 zucchini’s lengthwise. Take a spoon and scrape out seeds like so..
Blanch zucchini in hot water for 2 mins.
Start shredding your mozzarella! I have an excellent assistant, if I do say so myself.
Brown and drain 1 package of Bob Evans Italian Sausage.
***** If you don’t think your children will like the Zucchini I recommend boiling some noodles and making spaghetti with sauce/cheese**** It’s a small extra step, but worth it.
Pour 1/2 cup of marinara on the bottom of a 9×13 pan. Fill zucchini planks with Italian sausage, pour marinara sauce over top, sprinkle with mozzarella and parmesan cheeses and top with garlic powder and oregano. Bake covered in a 375 oven for 35 mins until bubbly.
*You don’t have to make your own marinara -I recommend Newman’s Own Marinara if you’re looking for a good jarred sauce!
Who could resist? Delicious!
Sausage Stuffed Zucchini
Serves:4-6
Prep time:15 mins
Cook time:35 mins
Total time:50 mins
Ingredients
3 large zucchinis
1 lb Bob Evan’s Italian Sausage
2 cups Marinara Sauce
2 cups Mozzarella Cheese
½ cup Parmesan Cheese
1 tsp Garlic Powder
½ tsp Oregano
Instructions
Preheat oven to 375.
Boil water in a large pot.
Slice zucchini’s and scoop out seeds.
Blanch zucchini’s for 2 mins in boiling water.
Pour ½ cup of marinara on the bottom of a 9×13 pan and set zucchini on top.
Brown and drain Italian sausage.
Fill zucchini’s with Italian sausage, top with remaining marinara sauce, mozzarella, parmesan, garlic powder and oregano.
Cover with foil and bake for 35 mins or until bubbly.
Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”.
You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.
You can follow Janelle’s blog at ComfyInTheKitchen.com
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Looks Yummy Janelle! 🙂 <3
Looks delicious! For a meat-free version, vegan sausage can be used instead.
That looks great! We have a bunch of zuchhini from our garden and I have been looking for recipes that are quick and easy, and this fits the bill! Thanks.
Beth.
Just wondering about the ingredient list. It says make quick bacon, egg and cheese sandwhiches? Do you make them while you’re cooking or was that just somehow added?
Lol! That’s so funny – I don’t now how that snuck in there but I took it out – thanks for catching that!! 🙂
Courtney
Yummy! I have been wanting to make a recipe for Stuffed Zucchini ever since I saw Jill Duggar Dillard make it for her new husband! (Yes that probably sounds weird but I just love that family). 🙂
Thank you Janelle. I like it. Greetings from Holland and have a fine weekend.
I’m doing atkins and I’m going to make this for lunch! We live overseas and they don’t have this style of sausage, so I’m thinking I’ll try it with what Americans consider like a Polish style sausage, cut up into little bite size pieces. YUM!