- 4 medium zucchini, halved lengthwise (about 2 pounds)
- 1 pound bulk spicy Italian sausage
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 cup breadcrumbs
- 1 cup grated Parmesan, divided
- 1 large egg, lightly beaten
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil or melted butter if desired
- 2 cups marinara sauce if desired
- salt and pepper to taste
Serves 4-6; the recipe can easily be doubled or halved.
DIRECTIONS
STEP 1
Preheat oven to 375 degrees. Trim stems from zucchini and slice lengthwise. Scrape seeds and a small portion of the soft flesh from the zucchini being sure not to make a hole in the zucchini “boat”, reserve 1/2 cup of the flesh and chop. Place zucchini; cut sides up, in a baking dish.
STEP 2
In a medium bowl combine the reserved chopped zucchini raw sausage, garlic, onion powder, breadcrumbs, ½ cup Parmesan, egg and salt and pepper and mix well. Divide mixture among zucchini. Spread marinara sauce on the bottom of the pan if using and place stuffed zucchini on top, or place zucchini in pan with no sauce.
STEP 3
Bake until filling is firm and each zucchini is tender, 30 to 35 minutes. Garnish with remaining Parmesan and enjoy.
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