Lunch: Italian Sausage Stuffed Zucchini
Recipe by Lindsay Funston Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Italian Sausage Stuffed Zucchini
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
4 large zucchini, halved lengthwise
2 tsp. extra-virgin olive oil
4 links chicken sausage links, thinly sliced
1/2 c. italian breadcrumbs
3/4 c. shredded mozzarella
1/2 c. shredded fontina
2 cloves garlic, minced
1/4 c. chopped fresh basil
Instructions
Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
In a large skillet over medium heat, heat oil. Add chicken sausage and cook until seared, 6 minutes.
Transfer to a large bowl and add breadcrumbs, 1/2 cup mozzarella, fontina, garlic, and basil.
Spoon mixture into zucchini and top with remaining 1/4 cup mozzarella.
Bake until zucchini is tender and cheese golden, 15 minutes.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
