Sausage Stuffed Zucchini and Pasta Dinner
I've made it using hot Italian sausage too, which is really good (especially if you like a spicy "kick"). But I usually get the pre-ground Sweet Italian sausage in styro-foam packages that you find in the butcher section of most grocery stores. It's a lot more convenient (and less messy) than getting links and then having to remove the sausage from their casings.
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2 tspolive oil
1 smallonion, chopped
1 smallgreen bell pepper, chopped
1-pound pkgground sweet italian sausage
2 tspfresh basil, chopped finely
1 1/4 cupsmarinara sauce
1 cupshredded mozzarella cheese
8 ozpackage spaghetti
1/4 cupfresh parsley, chopped (for garnish)
How to Make Sausage Stuffed Zucchini and Pasta Dinner
- Preheat oven to 450°F.
- Slice each zucchini in half lengthwise (to produce 8 zucchini "boats" or shells). Using a spoon, scrape out the zucchini flesh, leaving a 1/4 inch margin of flesh on all sides. Chop the removed zucchini; set aside.
- Heat oil in a 10-inch skillet over medium heat. Add the chopped zucchini, onion, bell pepper, sausage, basil and salt, and cook 8 minutes (or until sausage is thoroughly cooked). Use a wooden spoon to stir the mixture frequently to help break up the sausage while it cooks.
- Pour marinara sauce in a 9x13-inch baking dish. Arrange zucchini halves (cut side up) over marinara sauce. Spoon the sausage mixture into the zucchini shells. Top each with mozzarella cheese.
- Cover baking dish with foil, and bake for 30 minutes. Remove foil, and bake (uncovered) for 5 minutes more.
- While zucchini is baking, cook spaghetti according to package directions, and drain well.
- To serve, divide cooked spaghetti among 4 individual plates (it should be about 1 cup cooked spaghetti for each serving). Spoon some of the hot marinara sauce over spaghetti, then top each mound of spaghetti with 2 zucchini halves. Garnish with parsley, and serve immediately.