Tuesday, September 6, 2011

Stuffed Zucchini

Zucchini stuffed with spicy poultry sausage, zucchini, Parmesan cheese, tomatoes and topped with garlic bread crumbs.   YUM!
When I was making the zucchini lasagna I was thinking about making lasagna stuffed into the zucchini. I omitted the ricotta cheese from this one, but it is still something I would like to try.  The zucchini was perfectly done and what I love about this recipe is that the sausage can we switched out for any meat or even with veggies to make a vegetarian dish.  
I also love that it is it's own cute little package.  I am not a huge fan of peppers so I never make stuffed peppers.  I have made this twice so far, in 2 weeks.  I wish I would have made it earlier in the summer, this was one of our favorite new zucchini dishes.  PB was a huge fan too!

Stuffed Zucchini- recipe by me- serves 4

1 pound spicy italian poultry sausage, or your favorite meat
2 large zucchini hollowed out into boats
1 medium zucchini, chopped
olive oil
1/4 onion, chopped
3 garlic cloves, chopped
1 garlic clove, smashed
2 Tbsp butter
1/4 c bread crumbs
1 egg, lightly beaten
handful Parmesan Cheese
1 tomato, diced

In a frying pan on medium heat, take sausage out of casings and break up into little pieces and cook until brown.  Make sure the sausage is in little pieces, it makes it easier to stuff. Set aside.

In a large pan place a few Tbsp of olive oil and cook onions and garlic with a pinch of salt and black pepper on medium heat until onions are translucent.  Toss in chopped zucchini and cook for 5-8 minutes, stir occasionally.  Don't let the zucchini get too soft.  Turn off heat.

In a small pan melt butter with smashed garlic.  When butter is melted and garlic is fragrant, add bread crumbs and stir.  Coat the bread crumbs in the butter and lightly toast.  Turn off heat, set aside. 

Preheat oven to 375 degrees.

Place hollowed out zucchinis on a baking pan covered in aluminum foil.  Coat with olive oil and sprinkle with salt and pepper.  

Beat an egg and stir it in the cooled zucchini, onion pan.  Stir in a handful of parmesan cheese, diced tomato and the sausage.  Divide the stuffing between the 4 zucchinis and stuff them full.  Top with the bread crumbs.  Bake for 40-45 minutes.  Tops will be golden brown.  

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