Stuffed Zucchini Italian Style |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Reading through several recipes on line and in my vast collection of cookbooks - I made this recipe up tonight making use of only what I had on hand. DH said - this is keeper - better write it down quick! Edited 7/06 to lighten the recipe. Ingredients:
2 medium fresh zucchini |
1 lb italian sausage |
1 cup red onion, chopped |
2 garlic cloves, chopped |
1 tablespoon olive oil |
1 cup italian seasoned breadcrumbs |
1 egg, beaten |
1 (15 ounce) can stewed tomatoes, sliced |
1 (15 ounce) can tomato sauce |
4 slices provolone cheese |
1/2 teaspoon oregano |
1/2 teaspoon thyme |
1 teaspoon basil |
2 tablespoons parsley |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. In large skillet, brown sausage.
2. Drain well.
3. In same skillet, saute onion & garlic 5 minutes in oil.
4. Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2 in size, leaving boat shell for stuffing.
5. In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
6. Mix to just combine.
7. Stuff into zucchini boats and place in 9x13 baking dish.
8. Pour entire can of tomato sauce over stuffed boats.
9. Bake un-covered in 375ยบ oven approximately 45 minutes.
10. Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
11. Return to oven for approximately 10 minutes - cheese should bubble.
12. Let stand 5 minutes before serving.
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