home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






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

Share This Recipe




90% of people like this recipe
( 10 votes )

What do you think?



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

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.




Recipe Feedback


Be the first to share feedback






Products We Use & Recommend