Slow Cooker Stuffed Zucchini

Name: Slow Cooker Stuffed Zucchini
Total time: 420
Yield: 4
Ingredients: 2 large zucchini, trimmed and halved lengthwise; 4 ripe tomatoes, cored; 0.25 cup olive oil; 1 teaspoon crushed garlic; 1 teaspoon dried Italian herb seasoning; 1 teaspoon white sugar; 0.75 teaspoon salt; 0.5 teaspoon ground black pepper; 4 fresh basil leaves; 3 tablespoons olive oil; 1 onion, diced; 1 pound bulk sweet Italian sausage; 0.25 cup grated Parmesan cheese; 1 cup grated mozzarella cheese

Recipe by mpenn from allrecipes.com

Dinner 7 Hr.

Ingredients

4 servings

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2 large zucchini, trimmed and halved lengthwise
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4 ripe tomatoes, cored
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0.25 cup olive oil
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1 teaspoon crushed garlic
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1 teaspoon dried Italian herb seasoning
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1 teaspoon white sugar
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0.75 teaspoon salt

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0.5 teaspoon ground black pepper
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4 fresh basil leaves
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3 tablespoons olive oil
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1 onion, diced
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1 pound bulk sweet Italian sausage
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0.25 cup grated Parmesan cheese
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1 cup grated mozzarella cheese

Instructions

Scoop out flesh from zucchini halves, leaving the shells with a thickness of about 1/8 inch. Save zucchini flesh for another use or discard.
Place tomatoes and 1/4 cup olive oil into a food processor with garlic, Italian herb seasoning, sugar, salt, pepper, and basil leaves. Pulse until blended, about 1 minute.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in tomato mixture and heat until simmering. Mix in Parmesan cheese.
Place zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon sausage mixture into the shells, then cover and cook on High until tender, about 6 hours. Remove the cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover again and cook on High until cheese has melted, about 10 minutes.