What a simple lowfat option for those large zucchini’s coming from the garden this time of year. Trying to keep my eating more lowfat and clean Im forced to avoid my favorite fried zucs.this was so easy and delicious! Its also lowfat!
- Large zucchini
- Italian chicken sausage 98 percent ff
- Chopped 1/4 cup each onion, red bell, green bell, cored center of zuc, two. Garlic cloved
- Tsp garlic powder
- 1 egg
- 1/2 cup italian seasoned breadcrumbs
- Two springs fresh basil stemmed and chopped
- 1/2 tsp black pepper
- Jared marinara sauce
- Parm and or mozzarella shreaded
Cut ends and then lenghtwise zucchini
Pending size half to fit baking dish
Carefully core out soft centers fine chopping half for meatloaf mixture.
Mis meat, chopped veggies, seasonings , egg breadcrumbs together and form into loafs on sectioned squash. The sausage already is heavy seasoned and simply delicious!
Arrange over 1 cup sauce in cooking dish.
Sprinkle w parmasean optional
Bake 400 degrees 40 minutes
Cover with mozzarella and bake 5 more minutes to melt.
Served over whole wheat basil pasta
Angel hair wholewheat pasta is so delicious and a bit lighter than the white flour version . I cook according to the box and then toss w olive oil, crushed chopped fresh basil and salt and pepper
Published by Gritcooking- A Southern Girls Taste
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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