1 cup Jimmy Dean’s 60% less fat turkey sausage crumbles
2 tbsp + 1 tbsp (divided) olive oil
1 tsp minced garlic
½ tsp dried basil
1⅓ cup mozzarella cheese, shredded
¼ cup Italian bread crumbs
Instructions
Preheat oven to 425 degrees F.
Slice zucchinis in half lengthwise and scoop out seeds and center flesh to create a shallow shell to hold the stuffing.
Place the shells on a baking sheet and drizzle evenly with 1 tbsp of olive oil. Season with salt, pepper and dried basil.
In a sauté pan heat the minced garlic and remaining 2 tbsp of olive oil over medium-high heat. Once oil is hot and the garlic begins to lightly brown add mushrooms and green pepper. Cook for 5-7 or until mushrooms reduce in size and peppers begin to soften.
Next add tomatoes and sausage crumbles. Cook for an additional 5 minutes or until tomatoes soften and sausage is heated through.
Remove from heat and using a slotted spoon, scoop out the vegetable mixture into a large bowl leaving as much liquid behind as possible.
Add bread crumbs and mix all ingredients together.
Spoon stuffing equally into each shell, top with ⅓ cup cheese each.
Roast for 15-20 minutes.
Serve and Enjoy!
Notes
* Use any variety of vegetables you desire as part of your stuffing. It’s all about what you enjoy and a great way to use up veggies in the fridge!
* Experiment with different herbs and spices!
* Mix in ½- ¾ cup marinara sauce if desired.
Recipe by How to Have it All at https://www.howtohaveitall.net/sausage-stuffed-zucchini-recipe/