Turn zucchini into the main event by stuffing hollowed-out halves (boats!) with savory sausage, pesto, and feta.
Ingredients
- 3 medium zucchini
- 1 tbsp olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (1 lb) pkg sweet Italian ground sausage
- 2 tbsp lemon juice
- ⅓ cup Taste of Inspirations® Pesto Sauce
- ¼ cup seasoned panko crispy bread crumbs
- ¼ cup Taste of Inspirations® Crumbled Feta Cheese
Steps
- Preheat oven to 350°F. Trim ends of zucchini and cut in half lengthwise. Using a spoon, scoop out the flesh from each half. Chop the zucchini flesh and reserve. Place zucchini boats in a 9x13" baking dish.
- In a large nonstick skillet, heat oil on medium-high. Cook onion, garlic, and chopped zucchini flesh 5 minutes, until softened. Add sausage and lemon juice. Season with salt and pepper. Cook on medium-high 8 to 10 minutes, until browned, breaking up meat with a wooden spoon. Remove from heat and stir in pesto.
- Spoon pesto sausage into zucchini boats. Sprinkle bread crumbs and feta crumbles over top of each. Bake 20 to 25 minutes, until golden.
This recipe is
- Egg-free
Tags
- Weeknight Winners
- Meal Planning
- Affordable
- Egg Free