Crockpot Sausage-Stuffed Zucchini Boats

1. 1

   Scoop out the flesh from the zucchini halves, leaving about 1/8 inch thickness. Reserve the scooped-out flesh for another use; set the zucchini shells aside.

2. 2

   Combine the tomatoes, 1/4 cup oil, basil, garlic, Italian seasoning, sugar, salt, and black pepper in a food processor bowl; pulse until blended, about 1 minute. Set aside.

3. 3

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

4. 4

   Place the zucchini shells, cut sides up, in a large slow cooker; trim to fit if needed. Spoon the sausage mixture into the shells; cover the slow cooker.

5. 5

   Cook on High until tender, about 6 hours. Sprinkle the mozzarella cheese over the zucchini; cover the slow cooker. Continue cooking on High until the cheese melts, about 10 minutes.

• Calories 688.93 kcal High
• Protein 33.77 g Good Source
• Carbs 15.97 g Moderate
• Total Fat 55.34 g High
• Saturated Fat 20.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 130.38 mg High
• Sodium 1340.15 mg High
• Fiber 2.36 g Low Source
• Sugar 8.33 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 369.93 mg Good Source
• Iron 1.92 mg Moderate
• Potassium 408.31 mg Low Source
• Vitamin A 18.84 mcg_rae Low Source
• Vitamin C 5.86 mg Low Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Onions 🧅