MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sausage Stuffed Zucchini
Categories: Squash, Pork, Vegetables, Herbs, Breads
Yield: 4 Servings
2 tb Extra virgin olive oil
1/2 lb Italian sausage; mild or hot
1 lg Zucchini; 12" - 14" long
+=OR=+
4 md Zucchini
1 c Chopped onion
3 cl Garlic; fine chopped
2 sl Bread; pulsed in blender or
- food processor to make
- fresh breadcrumbs (1 cup)
2 md Tomatoes; chopped
1/4 c Chopped fresh basil
1/2 ts Dried oregano
+=OR=+
2 ts Chopped fresh oregano
3/4 c Shredded Parmesan cheese
1 lg Egg; lightly beaten
3/4 ts Salt; less or more to taste
1 ts Ground black pepper
Set oven @ 375oF/190oC.
COOK THE SAUSAGE: Heat 1 tablespoon of olive oil in a
medium skillet on medium heat. Add the sausage, and
gently cook until it is mostly (but not completely)
cooked through.
Stir frequently and break up the sausage into smaller
pieces while it cooks. Remove to a large bowl and set
aside.
PREP THE ZUCCHINI: Cut the zucchini in half. Use a metal
spoon to scoop out the insides of the zucchini, leaving
the zucchini shell about 1/4" thick. Remove and discard
any thick seeds from the insides you've scooped out.
Chop up about a cup of the remaining zucchini flesh.
(Whatever remains beyond a cup use for another purpose,
discard, or compost.)
COOK THE ONIONS & GARLIC: You should have 1 tablespoon
of fat in the pan (rendered from the sausage). If not,
add more olive oil so that you have at least a
tablespoon of fat in the pan, and heat on medium-high
heat. Add the onions and cook until softened. Add the
garlic and cook 30 seconds more.
Add the chopped zucchini and cook a minute or two more,
remove from the skillet and add it to the bowl of
sausage.
MAKE THE STUFFING: Add the rest of the stuffing
ingredients to the sausage and onions.
STUFF THE ZUCCHINI & BAKE: Place the zucchini halves in
a baking dish and add the stuffing. (At this point you
can make ahead, cover with plastic wrap and refrigerate
until ready to bake.) Add 1/4-inch of water to the
bottom of the pan, which will help zucchini cook evenly
and prevent the bottom of it from drying out too much in
the oven.
Bake at 375oF/190oC for 40 minutes. Let sit to cool
briefly before serving.
MAKE AHEAD: You can stuff the zucchini a day ahead of
time and bake right before serving.
Yield: Serves 4
RECIPE FROM: https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
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