A Healthy Stuffed Zucchini Recipe From Leigh McFarland's Kitchen
My friend Leigh shared her recipe for Stuffed Zucchini with me right after I published my "Help! My Garden Has Exploded. I Need More Zucchini and Yellow Squash Recipes STAT!" post. Leigh told me that her mom used to make this dish to get her to eat more vegetables. I can see how her mother convinced her to do just that with this recipe. She has since upgraded the ingredients to create this clean, delicious, and satisfying version.
- 2 large zucchini (this is a great way to use those big, overripe zucchini!)
- 3-5 links of organic apple chicken sausage (be sure to check the ingredients here - Aidell’s Chicken Apple Sausage is a good one)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Italian breadcrumbs (Leigh likes to use gluten free breadcrumbs. I also found this recipe to make your own. It looks awesomely easy and uses Ezekiel bread - a bread made with sprouted grains and although not gluten free it contains awesome ingredients with absolutely NO crap!)
- Full-fat shredded mozzarella cheese (organic if possible)
1. Preheat your oven to 350° F.
2. Cut the zucchini in half.
3. Cut the zucchini half in half again (but this time lengthwise).
4. Scoop all the insides out so that the only thing that remains is the zucchini skin. Set aside.
Optional: Parboil the zucchini halves to make it easier to scoop. Don't know how to do that? Yeah, I didn't either. But guess what?! WikiHow does. If you want directions on how to parboil zucchini, simply click here.
5. Place cooked* sausage links into a food processor and process until it looks like ground sausage.
*Note: If using raw sausage, remove the casing and brown first.
6. Place the scooped insides into a food processor and pulse. Remove and put into a bowl and season with salt, pepper, and garlic powder.
7. Saute zucchini insides in olive oil until they are translucent.
8. Combine cooked zucchini and processed sausage in a bowl. Add enough breadcrumbs to hold it all together like a stuffing.
9. Scoop the mixture into the zucchini shells to stuff.
10. Top with shredded mozzarella cheese.
11. Bake at 350° F until the cheese is golden brown.
Leigh brought me a sample of this one and let me tell you - it is to die for!! You've gotta give this one a try. It is seriously delicious.
A downloadable PDF of this recipe is available in my Resource Library along with a collection of other tools, resources, and information designed to help you on your journey to better health and living a more vibrant life! Get yours today by clicking here!