Monday: Sausage Stuffed Zucchini
Although you can get zucchini all year round, it's zucchini season and you can tell the difference. It's sweet, heartyand delicious. The addition of sausage doesn't hurt either. Wink.
Serves: 4 Prep: 15 Cooking: 30
4 medium zucchini
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small red Bermuda onion, diced
1 bell pepper, diced
Kosher salt and freshly ground black pepper
¾ cup Parmesan, finely grated
½ cup breadcrumbs, preferably panko
2 tablespoons fresh parsley, chopped
2 cups quality marinara or tomato sauce
Preheat the oven to 400º.
Cut zucchini n half lengthwise.
Scoop out the flesh with a spoon so they resemble boats.
Place the zucchini in a baking dish or on a rimmed cookie sheet dish.
Chop the zucchini flesh and set aside.
In a large pan, over medium-high heat, cook the sausage for 5 minutes, breaking it up into small pieces as it cooks.
Add the garlic, onion, chopped zucchini, bell pepper and ½ teaspoon salt and ¼ pepper.
Meanwhile, combine the Parmesan, breadcrumbs and parsley in a small bowl. Mix well.
Using a slotted spoon, mound the sausage mixture into the zucchini boats.
Sprinkle the breadcrumb mixture over top.
Bake until golden - 20 minutes.
While the zucchini bakes, heat the tomato sauce on the stovetop.
To serve, ladle sauce into a shallow dish and carefully place the zucchini boats on top. Careful – they are hot!