Slow Cooker Stuffed Zucchini
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Slow Cooker Stuffed Zucchini

1. Zucchini, trimmed and halved lengthwise - 2 large
2. Ripe tomatoes, cored - 4
3. Olive oil - ¼ cup
4. Salt - ¾ teaspoon
5. Ground black pepper - ½ teaspoon
6. Crushed garlic - 1 teaspoon
7. Fresh basil leaves - 4
8. Dried Italian herb seasoning - 1 teaspoon
9. White sugar (Optional) - 1 teaspoon
10. Olive oil - 3 tablespoons
11. Onion, diced - 1
12. Bulk sweet Italian sausage - 1 pound
13. Grated Parmesan cheese - ¼ cup
14. Grated mozzarella cheese - 1 cup

How to cook deliciously - Slow Cooker Stuffed Zucchini

1. Stage

Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)

2. Stage

Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.

3. Stage

Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.

4. Stage

Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.