ZUCCHINI NOODLE CASSEROLE
Want to shake up your typical dinner casserole? Bake spiralized zucchini noodles with sausage and tomato sauce, then top it with three different cheeses. This zucchini noodle casserole recipe is low-carb and gluten-free!
Provided by Elise Bauer
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven and prepare a dish: Preheat the oven to 350°F and oil a 9 x 13-inch or 8 x 12-inch casserole dish.
Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Cholesterol 68 mg, Fiber 5 g, Protein 26 g, SaturatedFat 12 g, Sodium 1780 mg, Sugar 11 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
PORK SAUSAGE STUFFED ZUCCHINI
Steps:
- Preheat oven to 425 degrees F.
- Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
- Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.
SAUSAGE AND CHEESE STUFFED ZUCCHINI RECIPE
Enjoy two kinds of cheese in our Sausage and Cheese Stuffed Zucchini Recipe. This stuffed zucchini recipe is a great way to make your day a special one.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
- Chop removed zucchini pulp; place in medium bowl. Add crumbled sausage, bread crumbs, Parmesan and garlic; mix well. Spoon into zucchini shells.
- Place filled shells in 13x9-inch pan; top with pasta sauce. Cover.
- Bake 45 min. or until heated through. Sprinkle with mozzarella; bake 3 min. or until melted.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 810 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 6 g, Protein 15 g
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
SAUSAGE AND QUINOA STUFFED ZUCCHINI
This is terrific--and you can make it easier by skipping the boats and just chopping up the zucchini. Regular sausage also works. Serving size is estimated. Recipe courtesy of Eating Well.
Provided by AmyZoe
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes.
- Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes.
- Remove from heat and stir in tomatoes and marjoram.
- Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 3/4 inch shell. Discard the pulp. Place the zucchini in a microwave-safe dish and sprinkle with salt and pepper. Cover and microwave on high until tender-crisp, 3 to 4 minutes. Uncover.
- Position rack in upper third of oven and preheat broiler to high.
- Transfer zucchini to a broiler safe pan or pans. Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until the cheese is melted, about 2 minutes.
Nutrition Facts : Calories 191.3, Fat 7.8, SaturatedFat 2.2, Cholesterol 7.3, Sodium 221.1, Carbohydrate 23.2, Fiber 4.2, Sugar 6.7, Protein 9.1
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by papergoddess
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise. Scoop out seeds if they are large.
- Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
- Brown sausage, onion, and chopped zucchini.
- Add all seasonings, bread crumbs, and cheese.
- Stuff zucchini shells.
- Pour sauce over all and bake 30 minutes at 375°F.
Nutrition Facts : Calories 551.6, Fat 38.5, SaturatedFat 15, Cholesterol 87.1, Sodium 1775.6, Carbohydrate 19.7, Fiber 2.8, Sugar 7.5, Protein 31.8
SAUSAGE STUFFED ZUCCHINI
You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 23
Steps:
- In a greased casserole dish lay oiled zucchini cut side up.
- In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
- Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
- Adjust seasoning to taste.
- Mound filling onto zucchini halves, top with cheese and pine nuts.
- Pour wine and stock in bottom of pan.
- Bake 30 minutes at 350°F.
Nutrition Facts : Calories 226.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 4.3, Sodium 386.8, Carbohydrate 27.7, Fiber 5.1, Sugar 11.4, Protein 7.7
SAUSAGE-STUFFED ZUCCHINI
This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.
Provided by Zach Fairchild
Categories Stuffed Zucchini
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
- Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
- Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
- Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
- Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
- Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
- Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg
SAUSAGE STUFFED ZUCCHINI
I really love this recipe. I like to use smallish zucchini, because the large ones are just too tough. This filling is also very good for stuffed mushrooms or peppers or filo bites or whatever else you like.
Provided by P48422
Categories Weeknight
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
- Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
- Finely chop the remaining 2 squash.
- Preheat the oven to 350 degrees F.
- Prepare sheet pan by very lightly greasing it.
- Get out your food processor.
- Heat 1 tbl of the olive oil in a heavy skillet.
- Add the shallots and cook until translucent but not brown, about 2 minutes.
- Add the mushrooms and 1/2 tsp of salt (approx.).
- Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
- Transfer the mixture to a large mixing bowl.
- Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
- Add to the mushrooms.
- Add the sausage to the pan and saute until brown.
- Transfer the sausage to the food processor and process until very fine.
- Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
- Taste and season with additional S&P if needed.
- Fill the zucchini and squash shells, sprinkle with extra cheese.
- Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
- Serve with a rice pilaf.
Nutrition Facts : Calories 549.2, Fat 36.6, SaturatedFat 10.8, Cholesterol 50.5, Sodium 1206.3, Carbohydrate 31.8, Fiber 5.6, Sugar 11.7, Protein 26.3
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