Stuffed zucchinis are a low in carbs and easy-to-make option for any day of the week, lunch or dinner. Corn and weiners’ sausage stuffing, as suggested in this recipe, is just one of the many possibilities; play around with the available ingredients at your home, perhaps you have some vegetables or deli meats left over in your fridge that you can utilize? Also, you can turn this delicious recipe into a vegetarian dish by removing the sausage or cheese. The possibilities are endless.
- 4 large zucchinis
- 2 small tomatoes, finely chopped
- 1/2 medium size onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup of corn kernels
- Sausage of your choice (viewnna, italian, chorizo, etc.)
- Shredded mozzarella cheese
- 1 tsp. chicken broth in powder
- 1/4 tsp. paprika
- Salt and pepper to taste
- Olive oil
Wash and halve the zucchinis lengthwise; place them in a shallow baking pan. Scrape the flesh from the centre of the zucchinis and reserve for the stuffing. Drizzle the zucchinis boats with olive oil, season with salt and pepper.
Squeeze the zucchini flesh to remove as much liquid as possible.
In a pan at medium heat, fry the onion and garlic with 2 tablespoons of oil, until the onion is transparent. After that, add the corn kernels, scooped zucchini flesh and diced tomatoes, let the mixture simmer until liquid evaporates. Season with salt, pepper, paprika, and a teaspoon of chicken broth.
Cut the sausage in small cubes. In a separate pan fry the sausage. If you are using italian sausage or chorizo, fry until fully cooked and remove the grease. Season with salt and pepper. Incorporate into the stuffing mixture.
Preheat oven at 350°F (180°C)
Place the stuffing in the centre of the zucchini boats. Cook for approximately 20 minutes or until zucchini boats are fully cooked, then take them out of the oven. Top with cheese and bake for another 5 minutes until cheese is melted.