Grilled Zucchini
Sausage Stuffed Zucchini

Grilled Zucchini

2 medium zucchini

1 Tbsp. olive oil

1 Tbsp. red wine vinegar

½ teas. garlic powder

1 teas. dried parsley

1 teas. dried basil

salt and pepper to taste

Wash zucchini and cut into ¼-inch thick slices.  Preheat grill to medium-high.  Mix the zucchini, olive oil, garlic powder, parsley, basil and salt and pepper together in a large bowl.  When the grill is hot add the zucchini to the grill, cover and cook for 2-3 minutes.  Turn the zucchini over and cook, covered, for an additional 2-3 minutes until zucchini is tender.

Recipe makes 4 servings  Estimated WW Smart points 1 per serving

Recipe is Keto Friendly

Sausage Stuffed Zucchini

4 medium zucchini

½ small onion, diced

½ cup green bell pepper

3 cloves garlic, minced

14 oz. lean Italian chicken sausage (remove sausage meat from casing)

½ cup part skim milk shredded mozzarella cheese

8 teas. grated Parmesan cheese

1 teas. olive oil

salt and pepper to taste

1 ¼ cup marinara sauce (see recipe)

Marinara Sauce:

1 28 oz. can crushed tomatoes

1 teas. olive oil

2 cloves garlic, minced

1 teas. oregano

1 bay leaf

salt and pepper to taste

Heat olive oil in a medium saucepan over medium heat.  Add the garlic and sauté until golden.  Add the tomatoes, oregano, bay leaf and salt and pepper.  Stir mixture, reduce heat to low, cover pot and simmer for 15-20 minutes.  Remove pot from stove and remove bay leaf.

Preheat oven to 400 degrees F.  Spray a 9×12 baking dish with cooking spray.  Bring a large pot of water to a boil.   Cut the zucchini in half lengthwise.  Remove the flesh from the zucchini halves leaving a ¼-inch thick rim.  Chop the scooped zucchini flesh and set aside.  Drop the zucchini shells into the boiling water and cook for 1 minute.  Remove zucchini shells from the water.  Spread ¼ cup of the marinara sauce in the bottom of the prepared baking dish and place the zucchini shells in the pan with the cut side up.  Place a large skillet over medium-high heat.  Add the sausage meat to the skillet and brown the sausage, breaking up the sausage into smaller pieces as it cooks.  Remove browned sausage meat from skillet and set aside.  Reduce heat to medium-low, add the olive oil, onion, garlic, and bell pepper.  Cook until onions are  translucent, about 2-3 minutes.  Add the chopped zucchini to the skillet and season with salt and pepper to taste.  Cook for 2-3 minutes.  Add the browned sausage meat to the skillet, stir and cook for a few minutes.  Use a spoon to fill each of the zucchini shells with the mixture from the skillet.  Top each zucchini shell with 2 tablespoons of marinara sauce, 1 tablespoon of shredded mozzarella cheese and 1 teaspoon of parmesan cheese.  Cover the baking pan with foil and bake in preheated over for 35 minutes until zucchini is cooked through and cheese has melted.

Recipe makes 8 servings  Estimated WW Smart points 4 per serving

Recipe is Keto Friendly