For a light dinner, try this simple and delicious recipe
Ingredients
- 2 zucchini, finished
- 3 tablespoons olive oil
- 2 Italian chicken sausage attachments, envelopes removed
- 2 tablespoons red chili pieces (optional)
- Salt and ground black pepper to taste
- Sweet onion (similar to vitality), chopped
- 3 garlic cloves, chopped
- 1 (14.5 oz) whole peeled tomatoes, filtered and sliced
- Dry cup dry bread slices
- 4 cups ground parmesan cheese
- 1 tablespoon chopped fresh basil
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Stage 2
Cut 3/4 inch thick slices from each zucchini. Keep the length of the cut. With a spoon, scoop the meat and leave it around the zucchini. Discard or save content for other applications. Chop up zucchini in preserved long slices.
Step 3
Heat olive oil in a pan on medium heat and cook the chicken sausage until the sausage turns brown, cutting the meat, about 8 minutes. Sprinkle with crushed red pepper flakes, season with salt and pepper. Stir in the chopped zucchini, onion and garlic and cook for about 5 minutes until the onion turns brown. Pour the sausage mixture into a bowl and mix in the tomatoes, bread crumbs, Parmesan cheese and basil.
Step 4
Lightly stuff the zucchini boats and place the zucchini in a baking dish and bake until very hot, about 30 minutes until the top is browned.
Chicken Sausage Zucchini with Nutritional Facts
Calories: 260
Protein: 11.7 grams
Carbohydrate: 20 grams
Dietary fiber: 2.9 grams
Sugar: 5.7 grams
Fat: 15.7 grams
Saturated fat: 3.5 grams
Fat: 36.9 mg.
Vitamin A Iu: 668.9IU
Niacin balance: 3.1 mg.
Vitamin B6: 0.3 mg.
Vitamin C: 22.4 mg.
Folate: 45.2 mcg
Calcium: 131.5 mg.
Iron: 2.1 mg.
Magnesium: 33.1 mg.
Potassium: 434.7 mg.
Sodium: 548.1 mg.
Thiamine: 0.2 mg.
Calories from fat: 141.3
Nice Vlog
Great to read!