Slow Cooker Stuffed Zucchini

Method4 steps · about 6 hr 55 min

1. 1

   Step 1: Scoop out flesh from the zucchini (2 large) halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)

   Uses 2 large zucchini, trimmed and halved lengthwise

2. 2

   Step 2: Place tomatoes (4), 1/4 cup olive oil, salt (¾ teaspoon), black pepper (½ teaspoon), garlic (1 teaspoon), basil leaves (4), Italian herb seasoning, and sugar (1 teaspoon) into a food processor and pulse until blended, about 1 minute. Set mixture aside.

   Uses 4 ripe tomatoes, cored · ¼ cup olive oil · ¾ teaspoon salt · ½ teaspoon ground black pepper · 1 teaspoon crushed garlic · 4 fresh basil leaves · 1 teaspoon dried Italian herb seasoning · 1 teaspoon white sugar (optional)

3. 3

   Step 3: Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion (1) 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 (¼ cup).

   Uses 3 tablespoons olive oil · 1 onion, diced · 1 pound bulk sweet Italian sausage · ¼ cup grated Parmesan cheese · blended tomato sauce

4. 4

   Step 4: 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 (1 cup) over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.

   Uses 1 cup grated mozzarella cheese · hollowed zucchini shells · cooked sausage tomato filling