Sausage Stuffed Zucchini with Roasted Pepper Puree

Sausage Stuffed Zucchini with Roasted Pepper Puree
14 Ingredients
  • 4 medium zucchini, about 2 pounds total, each one cut in half lengthwise
  • 1 lb ulk Italian sausage meat or 1 pound uncooked Italian sausages, cases removed
  • 1 cup grated romano cheese
  • ⅓ cup panko bread crumbs
  • 4 large plum tomatoes, about 1 pound total
  • 1 small yellow onion, cut crosswise into 1/2 inch slices
  • 2 small bell peppers, 1 red and 1 yellow
  • 2 Tbsp finely chopped fresh basil leaves
  • 2 Tbsp finely chopped fresh oregano leaves
  • 2 garlic clove
  • 2 Tbsp red wine vinegar
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ cup extra-virgin olive oil
Nutrition
448
22% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

50% 33

Saturated

55% 11

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 3

Carbs

7% 22

Carbs (net)

- 16

Fiber

24% 6

Sugars

- 11

Sugars, added

- 0

Protein

39% 19

Cholesterol

19% 56

Sodium

47% 1135

Calcium

47% 472

Magnesium

20% 84

Potassium

23% 1063

Iron

18% 3

Zinc

22% 2

Phosphorus

60% 421

Vitamin A

18% 161

Vitamin C

114% 103

Thiamin (B1)

29% 0

Riboflavin (B2)

34% 0

Niacin (B3)

19% 3

Vitamin B6

56% 1

Folate equivalent (total)

25% 100

Folate (food)

- 100

Folic acid

- 0

Vitamin B12

26% 1

Vitamin D

44% 7

Vitamin E

27% 4

Vitamin K

44% 53

Sugar alcohols

- 0

Water

- 386
Comments
 
×