Slow Cooker Stuffed Zucchini Recipe

Scoop out flesh from the zucchini halves leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)

Place tomatoes 1/4 cup olive oil salt black pepper garlic basil leaves Italian herb seasoning and sugar into a food processor and pulse until blended about 1 minute. Set mixture aside.

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

Place hollowed-out zucchini shells into the bottom of a large slow cooker trimming them to fit if necessary. Spoon the sausage mixture into the shells cover the cooker and cook on High until tender about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted about 10 more minutes.