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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.
Italian Sausage and Ricotta Stuffed Zucchini

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Servings: 3
Total Time: 40 minutes
Recipe by: Rae


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
1 TBSP olive oil
1 cup panko bread crumbs
1/4 tsp granulated garlic
1/4 tsp dried basil
salt and pepper


1. In a 12 inch nonstick skillet crumble and brown the sausage over medium heat.

2. Add the onion, peppers,and tomatoes to the sausage and stir until tender. Allow to cool.

3. Add the ricotta cheese and egg to the sausage mixture and stir together.

4. Slice the zucchini in half lengthwise and hollow out all the seeds.

5. Spoon the sausage mix into the hollowed zucchini.

6. Bake at 425 degrees F for 25 minutes.

7. 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.

8. Sprinkle the bread crumbs over the zucchini and bake 5 more minutes.

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Italian Sausage and Ricotta Stuffed Zucchini

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