Wednesday, August 28, 2013

Zucchini Overload - Stuffed Zucchini

I thought this recipe sounded good when I saw it at allrecipes.  So I made it up with a few adjustments.

First I browned a pound of Italian sausage - sage flavored - with about a tablespoon of fresh garlic.

Then I added a finely chopped onion.  It was on the smallish side so I'd go with half an onion if it was a large one.  I also added 1/2 t. rosemary, 1/2 t. sage, 1/2 t. marjoram. and 1/4 t. crushed red pepper flakes.

When the sausage was mostly brown, I put the whole pan in the freezer to cool it down fast.

 While the meat and spices were cooling, I turned on the oven to 350 and trimmed 2 large zucchini to fit into my casserole dish.

I cut the zucchini in half and scraped out the seeds, reserving them.  Then I put the zucchini into the oven to start them cooking while I mixed the stuffing.

The stuffing included the reserved zucchini seeds, the cooled meat mixture, 1 cup bread crumbs, and 1/2 cup parmesan cheese.  I cooled the meat mixture because I didn't want it be hot and melt the parmesan into clumps.  Cooled, the meat and parmesan blended well.

 Next I took the warming zucchni out of the oven and stuffed the meat mixture into each boat.  Then I covered the boats spaghetti sauce.  I used a 24 oz jar. I almost for the picture!

I baked the stuffed zucchini for 45 minutes covered with foil.  Then I removed the foil, added a cup of mozzarella and baked another 5 minutes.  
It was delicious!  DH had seconds and his only recommendation was to make the zucchini a little thinner next time.  ie. scoop out more zucchini middle.  As it was the zucchini was not mushy, the meat was fully cooked, and I was really pleased with how it turned out!  We gave the kids 1/3  and 1/2 sections and we had one whole boat left over for 2 lunches.

I am so happy we have another way to use zucchini!


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