Stuffed Zucchini with Pine Nut Salsa

Name: Stuffed Zucchini with Pine Nut Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large zucchini; 2 Italian sausage; 1 clove garlic; 1 large egg; 1/2 cup grated Parmesan cheese; 1/2 cup dried breadcrumbs; 1/2 cup finely diced tomato; salt and fresh cracked black pepper; olive oil; a few Tbsp of crumbled feta cheese; 1/4 cup pine nuts that have been toasted; 1/4 cup chopped fresh oregano; 1 Tbsp lemon juice; 2 Tbsp olive oil; pinch of salt

User Reviews

4.6

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
479 kcal
Course
Dinner
Cuisine
Mediterranean

Stuffed Zucchini with Pine Nut Salsa

Julie Valencia

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My stuffed zucchini boats are perfect for transitioning family meals to a more plant forward direction. The pine nut salsa is amazing!

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Ingredients

Servings

2 large zucchini
2 Italian sausage sweet or hot
1 clove garlic minced
1 large egg beaten
1/2 cup grated Parmesan cheese loosely measured, not packed
1/2 cup dried breadcrumbs
1/2 cup finely diced tomato
salt and fresh cracked black pepper
olive oil
a few Tbsp of crumbled feta cheese

pine nut salsa

1/4 cup pine nuts that have been toasted heat them over medium heat in a skillet for several minutes, stirring constantly until they turn golden
1/4 cup chopped fresh oregano
1 Tbsp lemon juice
2 Tbsp olive oil
pinch of salt

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Instructions

Preheat the oven to 475F
Slice the zucchini in half lengthwise. Use a small spoon to scoop out the inside, leaving 1/2 inch of the zucchini around the edge. Put the scooped zucchini flesh in a clean dish towel and squeeze out the excess moisture. You should have about 1/2 cup left.
Remove the sausage from the casings and brown in a pan, crumbling it as you cook.
Mix the zucchini flesh, the sausage crumbles, garlic, egg, Parmesan, breadcrumbs, the tomatoes, and a pinch of salt and pepper. Mix well.
Arrange the zucchini in a large casserole. Drizzle with 1 Tbsp of olive oil and lightly season with salt. Stuff each of the cavities with the stuffing mixture, pressing down to get as much in as possible. Scatter the feta cheese over the top.
Bake for 15-20 minutes until sizzling and golden.
While the zucchini bakes, make the salsa by mixing together all the ingredients.
Serve the zucchini with the salsa spooned over the top.

Nutrition Information

Show Details

Calories 479kcal (24%) Carbohydrates 22g (7%) Protein 19g (38%) Fat 36g (55%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Monounsaturated Fat 16g Trans Fat 0.01g Cholesterol 100mg (33%) Sodium 760mg (32%) Potassium 795mg (23%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 799IU (16%) Vitamin C 36mg (40%) Calcium 232mg (23%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	22g	7%
Protein	19g	38%
Fat	36g	55%
Saturated Fat	10g	50%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	16g	80%
Trans Fat	0.01g	1%
Cholesterol	100mg	33%
Sodium	760mg	32%
Potassium	795mg	17%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	799IU	16%
Vitamin C	36mg	40%
Calcium	232mg	23%
Iron	4mg	22%