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Italian Sausage Stuffed Zucchini

Italian Sausage Stuffed Zucchini is to Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner.

Italian Sausage Stuffed Zucchini

Italian Sausage Stuffed Zucchini

INGREDIENTS :

large zucchini, halved lengthwise
2 tsp. extra-virgin olive oil
links chicken sausage links, thinly sliced
1/2 c. Italian breadcrumbs
3/4 c. shredded mozzarella

1/2 c. shredded fontina

cloves garlic, minced
1/4 c. chopped fresh basil

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
  2. In a large skillet over medium heat, heat oil. Add chicken sausage and cook until seared, 6 minutes.
  3. Transfer to a large bowl and add breadcrumbs, 1/2 cup mozzarella, fontina, garlic, and basil.
  4. Spoon mixture into zucchini and top with remaining 1/4 cup mozzarella.
  5. Bake until zucchini is tender and cheese golden, 15 minutes.

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