Slow Cooker Stuffed Zucchini

Recipe View 5 mins Carefully scoop out the flesh from the zucchini halves, leaving a shell approximately 1/8 inch thick. Reserve the zucchini flesh for another culinary creation, or discard. (5 minutes)

Recipe View 1 mins In a food processor, combine the cored tomatoes, 1/4 cup olive oil, crushed garlic, Italian herb seasoning, sugar, salt, pepper, and basil leaves. Pulse until you achieve a blended, sauce-like consistency. (1 minute)

Recipe View 5 mins Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. (5 minutes)

Recipe View 10 mins Introduce the Italian sausage to the skillet and cook, breaking it apart with a spoon, until browned and crumbly. (10 minutes)

Recipe View 2 mins Stir in the prepared tomato mixture and allow it to simmer gently. Incorporate the Parmesan cheese, ensuring it's evenly distributed. (2 minutes)

Recipe View 1 mins Arrange the zucchini shells in the bottom of a large slow cooker, trimming them if necessary to fit snugly. Spoon the savory sausage mixture generously into each zucchini shell.

Recipe View 6 hrs Cover the slow cooker and cook on High heat until the zucchini is tender. (6 hours)

Recipe View 10 mins Remove the cover and blanket each stuffed zucchini with a layer of grated mozzarella cheese. Replace the cover and continue cooking on High until the mozzarella is melted and bubbly. (10 minutes)