The Pioneer Woman Tasty Kitchen
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Italian Stuffed Zucchini

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

An easy and flavorful squash dish for summer or fall. You can easily omit the sausage for a vegetarian meal.

Ingredients

  • 1 cup Chicken Stock
  • ¾ cups Plain Couscous
  • 1 Tablespoon Olive Oil
  • 1 pound Seasoned Italian Ground Sausage
  • 1 can (15 Oz. Size) Petite Cut Diced Tomatoes
  • ¼ cups Parsley Leaves, Chopped
  • 6 whole Large Zucchini (or 3 Zucchini And 3 Yellow Squash), Cut In Half Lengthwise, Seeds Scraped Out
  • 1 cup Shredded Mozzarella Cheese
  • Salt And Pepper, to taste

Preparation

Preheat oven to 400 degrees F. Coat a nonstick baking sheet with cooking spray. Set aside.

In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover the pan and let the couscous stand for 5 minutes, then fluff with a fork and set aside.

In the meantime, in a medium saute pan, heat olive oil over medium-high. Cook the sausage, breaking up into small pieces with a wooden spoon until cooked through, about 4 minutes. Drain and place the sausage in a large bowl. Add the couscous, tomatoes, and parsley.

Place the squash halves on the prepared baking sheet, cut side up, and season with salt and pepper. Fill zucchini shells with the couscous mixture. Bake for about 20 minutes, until squash is tender.

Remove pan from the oven, sprinkle squash with the mozzarella and place the pan under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!

4 Comments

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Karina on 9.9.2011

couscous stuffing?!? sorry, this is not an italian recipe at all! It’s probably a good tasting one, but remove “italian” from its title, please!

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manda2177, i am baker, i am mommy on 9.8.2011

When you say squash, do you mean zucchini? I would love to try this! :)

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ac007 on 9.8.2011

Yum! This looks delicious! I’m always looking for new ways to use zucchini.

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slaright on 9.8.2011

Can’t wait to try this!!

2 Reviews

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Leigh Rodebaugh on 7.29.2012

Subbed out the couscous for leftover brown rice and spaghetti sauce for the diced tomatoes. Great use of all the zucchini taking over my kitchen!

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euphqueen1 on 10.30.2011

These were pretty good, but I think next time I will replace the diced tomato with bell pepper as the tomato made things soggy, and probably put some garlic and oregano in the couscous. The sausage is flavorful but the rest of the mix was slightly bland for my palette.

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