Thursday, September 15, 2011

Zucchini Stuffed with Sausage

Zucchini Stuffed with Sausage

Zucchini stuffed with sausage is the perfect dish to use up those large overgrown zucchinis that seem to spring up overnight as the temperatures drop.   Anyone who has ever gardened knows that by this time of the year the zucchini crop is out of control.  No one could possibly keep up with their zucchini harvest.  Inevitably these summery squash get larger and larger as the season progresses.  Sorry to say, these hefty sized zucchini are not my first choice in a quickly sautéed dish. They are however just perfect for stuffing.  They are also great in fritters, muffins and quick breads. Now that I'm thinking about it, I've also been known to play hide the zucchini by grating it and adding it chili, meatloaf or anything else where I could get stealthily get the veggies into my daughter.  But now I've digressed.  Let's get back to stuffing that zucchini.

Ingredients :
1 large zucchini
6 oz of Italian sausage, hot or sweet
4-6 small button mushrooms, diced
3-4 scallions, thinly sliced
1 clove of garlic, minced
1 egg, slightly beaten
2 tablespoons of Pecorino Romano cheese, grated
1 slice of gluten free bread, diced 


Video Tutorial:



Instructions:

1.       Preheat the oven to 375°F  or 190 °C

2.       Blanch the zucchini in a pot of boiling water for five minutes before removing it to cool for a few minutes then slice it in half lengthwise.

3.       Use a spoon to scoop out a channel down the center of each half then dice up flesh that is being removed and set aside. Place the hollowed zucchini halves on a baking sheet sprayed with nonstick spray.

4.       Place the sausages into a nonstick pan over a medium heat after removing the casings and use a wooden spoon or spatula to break up the meat as it browns. 

5.       Add the mushrooms, garlic, and the diced meat of the zucchini and continue sautéing until the veggies are soft and have a bit of color then empty the pan into a medium mixing bowl and let it cool for a minute or two.

6.       Add the scallions, bread and grated cheese and stir the mixture before adding the egg and stirring until the mixture is well combined. 

7.       Spoon the filling into the hollowed out channel you made earlier. 

8.       Sprinkle with grated cheese then drizzle each half with about a teaspoon of olive oil and

9.        Bake it for 25 minutes at 375°F  or 190 °C

3 comments:

  1. Hi Anne,

    I'm happy to say I made these and they came out wonderful. They were super easy to make and I was really surprised how the bread really tasted like stuffing. Thank you for another great recipe!

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