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Sausage Stuffed Zucchini Wheels

Natural.Foodie's picture
Ingredients
  Zucchini 3 Medium
  Lean italian turkey sausage 8 Ounce, casing removed
  Whole wheat bread crumbs 1⁄2 Cup (8 tbs)
  Low fat swiss cheese 1⁄4 Cup (4 tbs), shredded
  Fresh parsley 2 Tablespoon, minced
  Pine nuts 1 Tablespoon, chopped and toasted
  Grated nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1) From each end of the zucchini, cut off 1/2 inch.
2) Now, using a small spoon or apple corer, scrape off the pulp and seeds. Ensure to leave a 1/4-inch shell. Reserve the pulp for later use.
3) Now, by inserting a cylindrical shaped paper towel through each zucchini, absorb all the moisture.
4) Keep in the refrigerator to chill.

MAKING
5) Now, start preparing the filling by first crumbling the sausage.
6) In a large frying pan, add the crumbled sausage and cook until crowned.
7) On absorbent paper towels, drain the cooked sausage.
8) To a food processor or blender, transfer the sausage.
9) To this, add the bread crumbs, cheese, parsley, pine nuts, nutmeg, and the reserved zucchini pulp.
10) Blend until well combined.
11) Now, take out the zucchini from the refrigerator and remove the paper towels.
12) Into the cavities, stuff the sausage mixture, packing it in tightly.
13) Now, chill the stuffed zucchini for 1 hour.

SERVING
14) Cut each zucchini into 1/4 inch slices and serve immediately.

TIPS
Leftover stuffing, if any, can be served on crackers or rolled in lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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