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Italian Sausage and Ricotta Stuffed Zucchini
Chunky sausage, creamy cheese, peppers, and onions baked into zucchini boats and then topped with garlic breadcrumbs.
servings: 3
total time: 40 minutes
recipe by: Rae
Ingredients
- 12 oz Italian Sausage, casing removed
- 1/4 cup diced red onion
- 1/4 cup diced yellow pepper
- 1/2 cup grape tomatos, chopped
- 1 cup ricotta cheese
- 1 egg
- 3 large zucchini
- Topping:
- 1 TBSP olive oil
- 1 cup panko bread crumbs
- 1/4 tsp granulated garlic
- 1/4 tsp dried basil
- salt and pepper
Directions
- In a 12 inch nonstick skillet crumble and brown the sausage over medium heat.
- Add the onion, peppers,and tomatoes to the sausage and stir until tender. Allow to cool.
- Add the ricotta cheese and egg to the sausage mixture and stir together.
- Slice the zucchini in half lengthwise and hollow out all the seeds.
- Spoon the sausage mix into the hollowed zucchini.
- Bake at 425 degrees F for 25 minutes.
- While zucchini is baking: Heat the olive oil in a 12 inch nonstick skillet and add the panko, granulated garlic, basil, salt, and pepper. Stir over medium heat until the bread crumbs are golden brown.
- Sprinkle the bread crumbs over the zucchini and bake 5 more minutes.
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