Stuffed Zucchini with Sausage and Onion
Prep time 25 minutes
Cook time 25 minutes
Ready in 50 minutes
Makes 4 servings
Ingredients
- 1 (2 1/4 oz) pkg chopped hazelnuts
- 4 zucchini
- 2 tbsp olive oil
- 1 large onion, chopped
- 3/4 lb Italian sausages
- 1 tsp fresh thyme leaves
- 2 tbsp golden raisins
- 1/2 cup panko bread crumbs
- olive oil cooking spray
Directions
1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch baking dish. Toast the hazelnuts for 3 min. in a pan without oil or butter. Cut the zucchini lengthwise and hollow out with a spoon. Chop the removed zucchini flesh. Heat oil in a frying pan and sauté the onion for 3 min. on low heat.
2. Slit sausages and peel off skin. Add sausage meat to onions. Sauté for 5 min. on medium heat until golden brown. Use a wooden spoon to break up sausage meat into smaller pieces. Add the thyme leaves, raisins and chopped zucchini and cook for 3 min. Add nuts, salt (in moderation) and pepper.
3. Place the zucchini in the baking dish and fill each one with sausage mixture. Sprinkle panko crumbs over top of zucchini and spray with olive oil spray. Bake for about 25 min., or until cooked through and browned.
2. Slit sausages and peel off skin. Add sausage meat to onions. Sauté for 5 min. on medium heat until golden brown. Use a wooden spoon to break up sausage meat into smaller pieces. Add the thyme leaves, raisins and chopped zucchini and cook for 3 min. Add nuts, salt (in moderation) and pepper.
3. Place the zucchini in the baking dish and fill each one with sausage mixture. Sprinkle panko crumbs over top of zucchini and spray with olive oil spray. Bake for about 25 min., or until cooked through and browned.
Nutrition
572 calories, 44g fat, 11g saturated fat, 65mg cholesterol, 667mg sodium, 28g carbohydrate, 4g fiber, 12g sugars, 19g protein
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