BEST STUFFED ZUCCHINI RECIPE RECIPES

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SAUSAGE-STUFFED ZUCCHINI BOATS RECIPE | NANCY FULLER ...



Sausage-Stuffed Zucchini Boats Recipe | Nancy Fuller ... image

Provided by Nancy Fuller

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil 
8 ounces sweet loose Italian sausage 
8 ounces hot loose Italian sausage 
1 clove garlic, minced 
1 small onion, chopped 
2 medium vine-ripened tomatoes, chopped 
Kosher salt and freshly ground black pepper 
1/2 cup Parmesan, finely grated 
1/2 cup mozzarella, shaved 
1/4 cup breadcrumbs 
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
  • In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  • In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
  • Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

BEST PRIMAVERA STUFFED CHICKEN RECIPE - HOW TO MAKE ...



Best Primavera Stuffed Chicken Recipe - How to Make ... image

This genius primavera recipe from Delish.com lets you cook your chicken and veggies all at once.

Provided by Lena Abraham

Categories     gluten-free    low-carb    dinner party    weeknight meals    dinner    main dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

4

boneless, skinless chicken breasts (about 1 1/2 pounds)

1

zucchini, halved lengthwise and thinly sliced into half-moons

3

medium tomatoes, halved and thinly sliced into half-moons

2

yellow bell peppers, thinly sliced

1/2

red onion, thinly sliced

2 tbsp.

extra-virgin olive oil

1 tsp.

Italian seasoning

Kosher salt

Freshly ground black pepper

1 c.

shredded mozzarella

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 400°. Make slits in each chicken breast, being careful not to cut through completely, and stuff with zucchini, tomatoes, bell peppers, and red onion. Drizzle with oil and season with Italian seasoning, salt, and pepper. Sprinkle with mozzarella. Bake until chicken is cooked through and no longer pink inside, 25 minutes. Garnish with parsley before serving.

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  • Preheat oven to 400°. Make slits in each chicken breast, being careful not to cut through completely, and stuff with zucchini, tomatoes, bell peppers, and red onion. Drizzle with oil and season with Italian seasoning, salt, and pepper. Sprinkle with mozzarella. Bake until chicken is cooked through and no longer pink inside, 25 minutes. Garnish with parsley before serving.
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SAUSAGE-STUFFED ZUCCHINI BOATS RECIPE | NANCY FULLER ...
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