Stuffed Zucchini with Chicken Sausage

Name: Stuffed Zucchini with Chicken Sausage
Total time: 75
Yield: 4
Ingredients: 2 medium zucchini, ends trimmed; 3 tablespoons olive oil; 2 links Italian-style chicken sausage, casings removed; 2 teaspoons crushed red pepper flakes; salt and ground black pepper to taste; 0.5 medium sweet onion (such as Vidalia®), chopped; 3 cloves garlic, chopped; 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped; 0.5 cup dry bread crumbs; 0.25 cup grated Parmesan cheese; 1 tablespoon chopped fresh basil

Recipe by Christine from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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2 medium zucchini, ends trimmed
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3 tablespoons olive oil
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2 links Italian-style chicken sausage, casings removed
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2 teaspoons crushed red pepper flakes
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salt and ground black pepper to taste
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0.5 medium sweet onion (such as Vidalia®), chopped

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3 cloves garlic, chopped
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1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
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0.5 cup dry bread crumbs
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0.25 cup grated Parmesan cheese
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1 tablespoon chopped fresh basil

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.
Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.
Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.