Wow, was this a surprise. I decided to make these tonight because my husband was working late and the recipe looked easy enough to adapt for one. They are now officially on my regular menu rotation. So delicious and satisfying. After I tasted it I was sorry I had only made this for me – my husband would love it. (And after seeing the photograph he confirmed that yes, indeed he needs to have a plate of this.) It’s really easy to adapt the recipe to whatever you have on hand. And a great way to use up some of that beautiful late summer produce. I cut one into small pieces for my one year old – he loved it too.
Stuffed Zucchini
makes 4 servings, 2 zucchini per person
1 pound Italian turkey sausage, casing removed
4 medium sized zucchini
1 clove garlic, minced
1/2 small onion, diced small
1 tomato, seeded and diced
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup breadcrumbs
1 cup mozzarella cheese
Parmesan cheese
Preheat oven to 425 degrees.
Slice zucchini in half long ways and trim off ends. Scrape cut sides with a spoon to remove the white part of the zucchini, leaving the green part about 1/4 inch thick. Discard about half of the zucchini you scraped out, and roughly chop the rest.
Heat a large non-stick skillet over medium high heat. Crumble sausage into small pieces and add to pan. Cook about 3 minutes. Add garlic, onion, tomato, the zucchini you chopped, oregano, parsley, salt, and pepper. Continue cooking until sausage is completely cooked. Transfer to a large bowl.
Add breadcrumbs and mozzarella cheese to sausage mixture and mix well.
Fill a rectangular baking dish with about 1/4 inch of water. Place hollowed out zucchini into dish, sprinkle with salt, pepper, and parmesan cheese. Fill each zucchini with sausage mixture. Sprinkle the tops with parmesan cheese. Bake at 425 degrees for about 25-35 minutes, until tops are brown.
recipe inspired by: Annie’s Eats
You may also like:
