slow cooker stuffed zucchini

Ingredients

• Servings: 4
• 2 large zucchini, trimmed and halved lengthwise
• 4 ripe tomatoes, cored
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 fresh basil leaves
• 1 teaspoon dried italian herb seasoning
• 1 teaspoon white sugar (optional)
• 3 tablespoons olive oil
• 1 onion, diced
• 1 pound bulk sweet italian sausage
• 1/4 cup grated parmesan cheese
• 1 cup grated mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 25 mins

Ready Time: 6 hrs 55 mins


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