Zucchine Ripiene di Pollo e Salsiccia (Stuffed Zucchini with Chicken and Sausage)
Comfort food at its finest - these stuffed zucchinis are a must-try tonight!
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cut each zucchini in half lengthwise and scoop out the center flesh to create boats. Set the zucchini halves aside.
Chop the zucchini flesh and set it aside for later use.
In a pan over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 chopped onion and 3 minced garlic cloves. Sauté for about 5 minutes until softened.
Add 1 pound of ground chicken and 1 pound of sausage to the pan. Stir and cook until the meat is browned, about 10 to 15 minutes.
Add the chopped zucchini flesh and 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1 teaspoon of pepper to the mixture. Cook for another 5 minutes.
Turn off the heat and stir in 1 cup of grated parmesan cheese and 1/2 cup of bread crumbs until well combined.
Fill each zucchini half with the meat mixture, packing it nicely before placing them in a baking dish.
Drizzle a little olive oil on top of the stuffed zucchinis and cover the baking dish with foil.
Bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for another 10 minutes to brown the tops.
Remove from the oven and let cool for a few minutes before serving.
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- Top with fresh basil or parsley for added freshness.
- Add some diced tomatoes to the filling for a more hearty texture.
- Experiment with different types of cheeses, like mozzarella or feta.
- Ensure the zucchini is not too large to avoid tough skin.
- Cook the filling thoroughly to enhance flavor.
- Adjust seasoning based on personal taste preferences.
- fat: 25g
- fiber: 3g
- protein: 35g
- calories: 450
- carbohydrates: 15g
Rich in protein from chicken and sausage, this dish also offers a good amount of fiber from zucchini, making it both filling and nutritious.
