Time for another stuffed veggie recipe! This time with an Italian theme – Italian Stuffed Zucchini. This is a pretty natural pairing if you ask me. So many Italian dishes already include zucchini, why not use it as the base for a yummy meat and tomato filling? With Italian themed spices, of course!
This recipe is pretty simple, and comes together quickly. To cut back on the final baking time, pre-bake the zucchini halves while you are making up the filling. Dinner gets on the table that much faster! (See notes in recipe.)
One of my favorite things about this stuffed zucchini recipe is that you can easily prep all components at once. Once they are prepared, simply combine for the final bake.
I don’t know about you, but sometimes when I try to do too many tasks in the kitchen at once it doesn’t always go well… Inevitably something ends up burned, or boiling over, or even left out of the recipe! I generally do much better getting everything prepped ahead of time, and then doing the cooking. It makes for less stress too 🙂 But for this recipe, you can cook the sausage and sauce at the same time, and even pre-cook the zucchini too!
This recipe can also work for a medifast lean and green!
Just make these couple simple changes:
- Leave out the tomato paste
- Reduce the onion to 2 tablespoons
- Use a low fat cheese, at 1oz/serving
Your lean and green breakdown would be as follows:
- One green = half zucchini
- Two greens = tomato sauce with arugula
- One lean = 4oz turkey sausage and 1oz low fat cheese
Voila! Lean and green!
If you like these types of recipes, i.e. a veggie used as a container for a hearty meat-and-other-veggie filling, then check out my stuffed Acorn Squash and Eggplant recipes for some more ideas. Veggies-on-veggies! 🙂