Sausage-Stuffed Zucchini
Simple Arugula Salad
Ingredients
- 6 zucchini, halved lengthwise
- 1½ lb ground mild Italian pork sausage
- 1 cup no-sugar-added pasta sauce
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat oven to 400°F. Scoop out seeds from each zucchini half using a spoon.
- Cook sausage in a large skillet over medium-high heat until browned and crumbly; drain.
- Combine sausage, pasta sauce, garlic, and ½ cup cheese in a medium bowl. Spoon mixture into each zucchini half, pressing to fill evenly; sprinkle tops with ½ cup cheese.
- Place zucchini on a parchment paper-lined baking sheet. Bake 15 to 20 minutes or until zucchini is tender.
Side Dish Ingredients
- 4 cups chopped arugula
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together arugula and dressing in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
406
|
67
|
473
|
| Fat (g) | 28 | 7 | 35 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 29 | 0 | 29 |
| Carb (g) | 9 | 0 | 9 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 1071 | 72 | 1143 |
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