Sausage-Stuffed Baked Zucchini

Sausage-Stuffed Baked Zucchini

This Sausage-Stuffed Baked Zucchini is a great dish for this time of year. It’s filling, but it feels light like a summer meal should. I love hot Italian turkey sausage, it gives this a nice kick, and the spice is balanced really well by the creamy feta and juicy zucchini. I also added sun-dried tomatoes because I thought they would blend well with the other ingredients and I think they were great. I originally made the recipe with less cheese than I’m recommending below (half, actually). It was delicious but I kept thinking it could use more feta, so I suggest using the full ½ cup. This meal is also great for those days you feel a little carb-heavy – this’ll get you back on track! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Sausage-Stuffed Baked Zucchini

This mediterranean-flavored Sausage-Stuffed Baked Zucchini is filled with sausage, feta, pine nuts and sun-dried tomatoes!

Ingredients

  • 4 medium zucchini
  • salt and pepper, to taste
  • 1/2 lb hot Italian lean turkey sausage, casings removed
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons chopped sun-dried tomatoes, packaged in a bag, such as Bella Sun Luci (I used their Julienne Cut - no need to re-hydrate!)
  • 2 tablespoons chopped scallions
  • pinch dried oregano

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper, or lightly mist it with cooking spray.
  • Slice each zucchini in half lengthwise. Using a spoon, scoop out the center of each zucchini forming a “boat” shape, leaving about ¼” thick around the edges. Sprinkle zucchini with salt and pepper and transfer it, hollow side up, to the prepared baking sheet. Set aside.
  • In a large skillet, cook the sausage over med-high heat, breaking it up with a spoon until it is cooked through. In a large bowl, mix the feta, pine nuts, tomatoes, scallions, oregano and sausage and stir until combined. Spoon the mixture evenly into the zucchini “boats” and place in the oven. Bake for 15-18 minutes until cheese is slightly melted and zucchini is cooked through.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (2 zucchini halves) serving:
192 calories, 10 g carbs, 5 g sugars, 11 g fat, 4 g saturated fat, 15 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (2 stuffed zucchini halves) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
5 per (2 stuffed zucchini halves) serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Handle the Heat

Sausage-Stuffed Baked Zucchini