SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
ITALIAN SAUSAGE-STUFFED ZUCCHINI
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
STUFFED ZUCCHINI WITH CHICKEN SAUSAGE
For a light dinner, try this simple and yummy recipe!
Provided by Christine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
- Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
- Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.
Nutrition Facts : Calories 260 calories, Carbohydrate 20 g, Cholesterol 36.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 11.7 g, SaturatedFat 3.5 g, Sodium 548.1 mg, Sugar 5.7 g
SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese
Provided by McCormick
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
- Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
- Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
- Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
- Spoon the filling into the zucchini boats, dividing evenly.
- Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
- Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams
SAUSAGE-STUFFED ZUCCHINI
These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
- Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.
ITALIAN SAUSAGE STUFFED ZUCCHINI
Make and share this Italian Sausage Stuffed Zucchini recipe from Food.com.
Provided by SB61287
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash zucchini, cut in half and scoop out seeds.
- Sprinkle scooped zucchini with salt and pepper and olive oil then place on hot grill or pan for 2-3 minutes.
- Sauté ground sausage till browned.
- In a bowl, combine scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.
- Add sausage to mixture.
- Spoon mixture into scooped out zucchini and sprinkle tops with Parmesan cheese.
- Place in 350 degree oven for 15 minutes.
SAUSAGE-STUFFED ZUCCHINI
Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.-Warren Knudtson, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 4-5 servings.
Number Of Ingredients 8
Steps:
- Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through.
Nutrition Facts :
CHEESE AND SAUSAGE STUFFED ZUCCHINI
A wonderful way to cook up zucchini!
Provided by SABRAMARIE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish (size is dependent on the size of your zucchini).
- Place crumbled sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt and pepper.
- Slice the zucchini in half lengthwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer the sausage, tomatoes and cheese mixture in each half.
- Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 10.5 g, Cholesterol 218.9 mg, Fat 51 g, Fiber 2 g, Protein 37.6 g, SaturatedFat 23.9 g, Sodium 1630.2 mg, Sugar 3.2 g
COUNTRY SAUSAGE STUFFED ZUCCHINI SQUASH
We were very impressed by this zucchini recipe. It's a great way to use the extra bits of ingredients you may have in the fridge. Really, this could be served for any meal. It was like a breakfast casserole in a zucchini boat. If you like a little extra kick to your meals, use hot sausage. Looking forward to making this easy...
Provided by Janice Ross
Categories Pork
Time 40m
Number Of Ingredients 11
Steps:
- 1. I had 2 small zucchini that I scooped out the center.
- 2. Chop up what you've scooped out and place in a frying pan. Add the sausage, celery, onion, garlic powder, and bell pepper. Saute all of this until the sausage and vegetables are tender and the meat lightly brown.
- 3. Mix the flour and bread crumbs in with this mixture. Salt and pepper.
- 4. Wait a little while to let this set then mix the egg into this mixture. It shouldn't be really hot because it will fry the egg.
- 5. Add slices of butter to a small baking dish. Place the scooped out zucchini on top of the butter. Spoon the sausage mixture in it. Bake at 350 degrees uncovered for 20 minutes or until you can tell that the large zucchini is tender.
- 6. Then add grated cheese on top and bake until it browns or bubbles.
- 7. Note: This recipe was created just for one or two people so you will need to increase measurements for a larger amount. This would be good with Italian sausage from the casing or hot country-style sausage. I just used what I had on hand that day and it turned out very delicious!
RICE & SAUSAGE STUFFED ZUCCHINI
This was inspired by all the zucchini from the garden, and leftover rice. It is especially good with Basmati rice. I make some without tomatoes for my husband, who has a thing about tomatoes.
Provided by JoyceJoann
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown sausage til fully cooked, remove from heat.
- Mix in rice, tomatoes, onion, cumin, turmeric, and parsley.
- Cut zucchini lengthwise and scrape out seeds and some of the flesh with a spoon.
- Fill zucchini with sausage rice mixture.
- Bake for 40 min or until zucchini is tender.
- To speed things up, you may boil or microwave zucchini to precook.
- Garnish with parsley and green onion.
PORK SAUSAGE STUFFED ZUCCHINI
Steps:
- Preheat oven to 425 degrees F.
- Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
- Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.
SAUSAGE STUFFED ROUND ZUCCHINI OR EGGPLANT
The stuffed zucchini are adorable and great on a cool fall night. My Domestic Accomplice calls them "Mad Hatters." They're great for company as they present well and you can make them earlier in the day and bake them later. Kids think they're cool. These are made with diced bread cubes to retain a rustic texture and complement the mozarella cubes. Also, you may follow the same method for stuffing globe eggplant.
Provided by One Happy Woman
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant.
- Chop the vegetable centers you've scooped out and set aside.
- Cut the mozarella into cubes - about 1/3 inch.
- Chop the onion.
- Mince the garlic.
- Dice the bread into 1/4 inch cubes.
- Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir.
- When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery.
- Add the tomato sauce and bread cubes and stir until the cubes are softened.
- Remove the filling from the heat and add the mozarella cubes.
- Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.
Nutrition Facts : Calories 348.2, Fat 23.6, SaturatedFat 8.7, Cholesterol 54.3, Sodium 772.7, Carbohydrate 20, Fiber 3.4, Sugar 5.5, Protein 15.7
ITALIAN SAUSAGE STUFFED ZUCCHINI
Categories Leafy Green
Number Of Ingredients 12
Steps:
- Scrub and cut off ends of zuc and cook in boiling water or put in mic cut in half lenghtwise, scoop out pulp leaving shell, save pulp Brown sauage and onion and spoon off fat. Mix with next 6 ing and the pulp. Pile in shell in baking dish anddot each one with butter and Parmesan. Cover with sauce Bake at 350 for 30 min.
SAUSAGE STUFFED ZUCCHINI
You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 23
Steps:
- In a greased casserole dish lay oiled zucchini cut side up.
- In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
- Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
- Adjust seasoning to taste.
- Mound filling onto zucchini halves, top with cheese and pine nuts.
- Pour wine and stock in bottom of pan.
- Bake 30 minutes at 350°F.
Nutrition Facts : Calories 226.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 4.3, Sodium 386.8, Carbohydrate 27.7, Fiber 5.1, Sugar 11.4, Protein 7.7
SAUSAGE STUFFED ZUCCHINI BOATS WITH CAPRESE SALAD
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Scoop out pulp of zucchini, leaving 1/4" shell. Chop pulp, save 2 Cups. Bake Zucchini shells in oven until tender (about 15-20 mins). Remove from oven. Pre-heat oven to 400. In large skillet over medium-high heat (400), add veg. oil. Cook sausage and onion until just cooked. Add zucchini pulp, stir until warmed. Scoop sausage mixture into zucchini boats. In food processor, pulse 2oz of mozzarella, and breadcrumbs. Top boats with mixture. Bake boats on top rack until cheese melts and topping browns. Mix 3 oz of chopped mozzarella, basil, and tomatoes with vinegar. Salt and pepper to taste.
SAUSAGE AND CHEESE STUFFED ZUCCHINI RECIPE
Enjoy two kinds of cheese in our Sausage and Cheese Stuffed Zucchini Recipe. This stuffed zucchini recipe is a great way to make your day a special one.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
- Chop removed zucchini pulp; place in medium bowl. Add crumbled sausage, bread crumbs, Parmesan and garlic; mix well. Spoon into zucchini shells.
- Place filled shells in 13x9-inch pan; top with pasta sauce. Cover.
- Bake 45 min. or until heated through. Sprinkle with mozzarella; bake 3 min. or until melted.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 810 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 6 g, Protein 15 g
ZUCCHINI STUFFED WITH SAUSAGE
Provided by Craig Claiborne
Categories dinner, main course, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Trim off the ends of each zucchini. Cut the center portions of each zucchini into two two-inch lengths. Cut the remaining ends into half-inch rounds.
- Using a knife or potato scoop, hollow out the centers of each two-inch length of zucchini. The hollowed-out portions should be just large enough to hold one small link sausage, reserve the hollowed-out pulp.
- Roll the link sausages in the cayenne pepper.
- Heat the oil in a skillet and add the sausages. Cook, turning often, until browned and cooked through. Sprinkle with anise, coating them evenly.
- Stuff one sausage inside each piece of zucchini. Put the stuffed pieces back into the skillet. Add the small rounds and hollowed-out pulp.
- Combine the three-quarters cup of water, turmeric, cumin, paprika and salt. Pour it over the zucchini. Cook, turning the zucchini pieces, about five minutes. Cover closely and continue cooking 30 minutes. Turn the pieces often in the cooking liquid so that they cook evenly. If, as the zucchini cook, the water becomes too little, add up to half a cup more. When ready, the zucchini should be very tender and the sauce cooked down to about one-third cup. Serve hot or cold.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 339 milligrams, Sugar 2 grams, TransFat 0 grams
SAUSAGE AND APPLE STUFFED ZUCCHINI
Make and share this Sausage and Apple Stuffed Zucchini recipe from Food.com.
Provided by teaganm
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- In a large saute pan, over medium heat, melt the butter.
- Add onion, carrot, celery and fennel seeds.
- Saute until onion is tender and transparent, about 5 minute.
- Add sausage and apple.
- Saute until meat is cooked, about 3 minute.
- Add the stuffing and mix well.
- Drizzle in broth and mix well.
- Turn off the heat, cover the pan and let sit 10 minute.
- Meanwhile, slice the zucchini in half lengthwise.
- Use a spoon or melon baller to scrape out the seedy center of each half.
- Arrange them on a rimmed baking sheet or in a large shallow baking dish.
- Fill each half with the stuffing mixture, packing it well.
- Bake until zucchini are tender, about 20 minute.
Nutrition Facts : Calories 287.5, Fat 17.4, SaturatedFat 5.7, Cholesterol 28.1, Sodium 771, Carbohydrate 24.5, Fiber 4.2, Sugar 6.2, Protein 9.1
SAUSAGE STUFFED ZUCCHINI WITH PENNE PASTA
I developed this recipe this summer when the local produce man had orange and grapefruit sized round zucchini for sale. I've made it since, using regular zucchini. If you leave out the sausage it would be a good vegetarian dish. The leftover sauce is wonderful over pasta. Enjoy this with some good garlic bread and a salad! This can be prepared ahead and refrigerated, then popped in the oven when it's time for dinner. Recipe doubles easily.
Provided by Leslie in Texas
Categories Penne
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
- If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
- If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
- Dice the inside of the zucchinis (and top part from round zucchini if using them).
- Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
- Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
- Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
- When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
- Add sausage to saute'd vegetable mixture along with 2 T of the basil.
- Add salt and pepper to taste.
- Spray a baking dish with cooking spray.
- Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
- Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
- Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
- Cover and bake at 350 degrees for 1 hour.
- Prepare pasta according to package directions and drain.
- When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.
Nutrition Facts : Calories 587.9, Fat 40.2, SaturatedFat 14.9, Cholesterol 80.4, Sodium 1992.6, Carbohydrate 28.1, Fiber 6, Sugar 13.4, Protein 32.2
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