Aug 07 2008
Italian Stuffed Zucchini
Italian Stuffed Zucchini
This is one time purchasing the larger zucchini is a good idea. Normally when sautéing or steaming zucchini the smaller, younger ones are tender and delicious. If you get link Italian sausage, cut into small pieces. If you get bulk sausage, separate while browning into small pieces.
Ingredients
8 zucchini
1 pound Italian sausage (spicy or mild)
3 tablespoons olive oil
1 onion, chopped
4 Roma tomatoes, chopped
2 cloves garlic, minced
½ cup prepared bread crumbs
2 eggs
Salt and pepper to taste
½ cube butter
Parmesan Cheese, grated
Directions
Preheat oven to 400 degrees.
Wash and cut of both ends of the zucchini. Slice them in half, lengthwise. Dig out the center of each half zucchini, saving the pulp.
In a skillet, brown the sausage. When cooked, drain the sausage.
Meanwhile, in another skillet, sauté in the olive oil, the zucchini pulp, onion, tomatoes and garlic. Cook until the onion is tender.
In a large mixing bowl or pot, pour in the bread crumbs and eggs, mix. Pour in the sausage, the vegetable mixture and salt and pepper to taste.
Divide the butter and place some in each zucchini “boat.” Divide the sausage mixture and place evenly in each zucchini. Place the zucchini into a greased baking pan.
Bake zucchini for 30 minutes. Serves 4.
When I serve this dish I usually add crusty Italian bread with butter, broiled in the oven until golden and sliced. You could add a simple pasta dish if you have big eaters.
