Everything is closed this Tuesday, but we have power and a few things to make this stuffed zucchini. Easy and healthy, if you like the saltiness of sausage and the crunch of walnuts, this is a recipe you should keep! I would get organic zucchini for this one. You’ll eat the skin, and you definitely don’t want to eat the pesticides with it.
Stuffed Zucchini = $9.96 for 4 portions
- 2 large zucchini = $1.99
- 2-3 mild Italian sausages, casing off, broken into small pieces = $4.99
- 1/2 cup of walnuts, chopped = $0.99
- 1 small onion, chopped = $0.67
- 3 cloves of garlic, minced = $0.10
- 1 cup of mushrooms, diced = $0.65
- 1/2 a cup of Parmesan cheese = $0.35
- 1 egg = $0.22
- Sour cream to garnish (optional)
- Salt and pepper to taste
Pre-heat the oven to 375° F.
1- Cut the zucchinis in half lengthwise and scoop out the seeds. Leave some flesh to hold the thing together. Season each half with a little salt and pepper.
2- In a large skillet over medium-high heat, brown the sausage, breaking it up into bits as you go. Transfer to a bowl, leaving some of the grease in the skillet. Add the onions and mushroom to the pan with a good pinch of salt, and cook until soft and any moisture they released has evaporated. Stir in the garlic, and cook for about thirty seconds until fragrant.
3- Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Beat the egg and stir it in with 1/4 cup of the Parmesan cheese.
4- Fill each zucchini, packing them up until each has a mound of filling. Rub a little olive oil in a glass dish large enough to hold the 4 halves of zucchini. You can also use a cookie sheet or baking pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.
Garnish with parsley and sour cream. Enjoy!
Nutritional Information per Individual (1 half of stuffed zucchini)
- Calories = 280
- Carbs = 15g
- Fat = 18g
- Protein = 18g
- Fiber = 4g