This stuffed zucchini (or summer squash) actually calls for chicken sausage, but to make it vegetarian the sausage can easily be left out or swapped for beans. The mix of flavors and melted goat cheese make it a surprising bake. It is both a good side dish and, with double servings, a light low-carb summer entree. I’m getting more wellness coach testimonials about my low-starch recipe collection. I’d love to hear: What’s your favorite and how has it helped you in your health journey?
Makes 4 dinner servings
Stuffed Zucchini Ingredients
4 large or 6 medium zucchini
2 tsp olive oil, divided
4 links chicken sausage, chopped
1 whole red bell pepper, diced
3 shallots, diced
8-10 oz fresh goat cheese, crumbled
1 Tbsp dry whole wheat bread crumbs
Stuffed Zucchini Directions
- Preheat oven to 375 degrees F, line a baking sheet with aluminum foil and lightly coat it with 1 tsp oil.
- Using a spoon hollow out a modest well in the center of each zucchini half. Place each piece on the baking sheet, cut-side up, and make room for a couple small mounds of the scooped-out insides (no need to waste good squash!)
- Heat the other tsp oil in a nonstick pan over medium heat. Saute the sausage, shallot, and red bell pepper until the sausage is lightly browned and the shallot and pepper are soft.
- In a mixing bowl combine the sausage mixture with the goat cheese.
- Fill each zucchini with a few spoonfuls of the sausage-cheese mix, and top with a sprinkling of bread crumbs.
- Bake in the preheated oven until filling is lightly browned and squash is tender, about 30 minutes.