Sausage-Stuffed Baked Zucchini
This Sausage-Stuffed Baked Zucchini is a great dish for this time of year. It’s filling, but it feels light like a summer meal should. I love hot Italian turkey sausage, it gives this a nice kick, and the spice is balanced really well by the creamy feta and juicy zucchini. I also added sun-dried tomatoes because I thought they would blend well with the other ingredients and I think they were great. I originally made the recipe with less cheese than I’m recommending below (half, actually). It was delicious but I kept thinking it could use more feta, so I suggest using the full ½ cup. This meal is also great for those days you feel a little carb-heavy – this’ll get you back on track! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Sausage-Stuffed Baked Zucchini
Ingredients
- 4 medium zucchini
- salt and pepper, to taste
- 1/2 lb hot Italian lean turkey sausage, casings removed
- 1/2 cup crumbled feta cheese
- 2 tablespoons pine nuts
- 2 tablespoons chopped sun-dried tomatoes, packaged in a bag, such as Bella Sun Luci (I used their Julienne Cut - no need to re-hydrate!)
- 2 tablespoons chopped scallions
- pinch dried oregano
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper, or lightly mist it with cooking spray.
- Slice each zucchini in half lengthwise. Using a spoon, scoop out the center of each zucchini forming a “boat” shape, leaving about ¼” thick around the edges. Sprinkle zucchini with salt and pepper and transfer it, hollow side up, to the prepared baking sheet. Set aside.
- In a large skillet, cook the sausage over med-high heat, breaking it up with a spoon until it is cooked through. In a large bowl, mix the feta, pine nuts, tomatoes, scallions, oregano and sausage and stir until combined. Spoon the mixture evenly into the zucchini “boats” and place in the oven. Bake for 15-18 minutes until cheese is slightly melted and zucchini is cooked through.
Notes
5 per (2 stuffed zucchini halves) serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from Handle the Heat
This sounds SO filling and delicious. I can’t wait to try it. :3
Emily, do you rehydrate the sun dried tomatoes before chopping? cooking? Or do you leave it dry?
Sorry, I should have been more specific about the brand I used! I actually always use the Bella San Luci sun-dried tomatoes (see above, I added a link to the recipe) which are great because they’re not packed in oil or anything but they don’t need to be hydrated for use. My grocery store sells them near the salad toppings and in the produce section.
This looks so good! I recently tried a dish that had zucchini, sausage, laughing cow cheese and bread cubes (like for stuffing), but there was too much bread in it for my tastes. I’m definitely going to try this for dinner this week!
You’ve done it again, Emily! This is very tasty & quite filling. The serving size is very generous – thanks for sharing!
I love this recipe……I have made it a little differently….We can’t eat the pine nuts so I added a Small amount of left over Rice , Used the Yellow Zucchini , and added a little Chorizo for spice , I have used what ever cheese I had handy ( feta, Parmesan, even a small amount of Ricotta, or Mozzerella) even have added a few Tblsp of Spegetti Sauce when I was out of Chorizo…And Yes even a little Bacon…Everyone loves Bacon…You can change this recipe up in so many ways to make it taste like different origins of foods…Any and All Squash is also good… The Patty Pan Squash with a kind of Spicy filling was so good…Kids will eat anything they think is Cute and these Little “Boats” work wonders…even with breakfast foods in them..(what a way to sneek in veggies for brunch..LOL Happy Eating…
Do you think it would work to sub in a quarter pound hot dog instead of the zucchini for my DS who won’t eat vegetables? Would I still hollow it out to about a quarter inch thick and it would still cook through? Have you tried it that way?