Stuffed Zucchini

Chicken sausage is part of the tasty stuffing, along with onion, parsley, and tomatoes.

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Yield2 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • Cooking spray - olive oil
  • 1 cup White onion - thinly sliced
  • 1 tsp Hot sauce - or to taste
  • 2 tsps Whole caraway seeds
  • 1/4 cup Parsley - or 2 tsp dries
  • 2 links Al fresco sweet Italian chicken sausage - come pre-cooked
  • 3 cups Zucchini - cut into 1/2
  • 2 cups Summer squash - cut into 1/2
  • 2 2 (14.5 oz) cans Diced tomatoes
  • 1 cup Kitchen Basics unsalted vegetable stock - divided or water
  • 1/3 cup Low-fat part-skim shredded mozzarella, Sargento
Calories 345
Total Fat 11g
Carbohydrates 39g
Fiber 10g
Protein 28g

Instructions

  1. Preheat oven to 375°F.
  2. Sauté 2 tablespoons of stock, onion, hot sauce, caraway seeds, parsley and sausage until browned in a cooking-sprayed skillet. Set aside.
  3. In covered casserole dish, layer 1/2 the zucchini and 1/2 the squash.
  4. Top with the sausage and onion mixture.
  5. Next layer the remaining zucchini and squash.
  6. Add water or vegetable stock, cover, and cook for 20 minutes.
  7. Remove cover, sprinkle with cheese and let cook uncovered for 10 minutes or until brown.