What do you get when you combine pizza ingredients stuffed into a zucchini shell? Pure healthy yumminess!
Even the kids will like this one, because, duh, PIZZA!
Pizza Stuffed Zucchini
3-4 medium zucchini (about 2 pounds)
12 ounces Italian sausage, browned and drained
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 tbs chopped onion
1 1/2 tsp Italian seasoning
1 can (8 oz) tomato sauce
Grated Parmesan cheese
Grated Mozzarella Cheese
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4 inch shell. Reserve pulp.
Cook shells in salted water for 2 minutes
Remove and drain. Chop zucchini pulp.
Place pulp in pan and add sausage, peppers, onion, seasoning and tomato sauce.
Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Spoon filling into shells.
Sprinkle with cheese. Bake, uncovered, at 350 degrees for about 25-30 minutes or until heated through.
Charlie prefers to pick them up and just shove it in his mouth, but you can eat it however you like.
Oh! And you probably have plenty of extra pizza stuffing, so here’s an idea for serving that for lunch the next day! Just spread on top of halved english muffins and top with cheese.
Stick in the oven for about 10 minutes and Volia! Mini pizzas!
You could also freeze the extra stuffing to use at a later time!