Was reading an article about where to place these in an meal, appetizer, entree, side??? I kind of created my own to make something I thought was suitable for an entree and served it with a salad and rice pilaf--so yum!
Sausage Stuffed Zucchini
Serves 3-4
4 Zucchini, small
8 oz Bulk Italian sausage
1/2 Yellow onion, chopped
2 t Dried basil
1/4 t Dried thyme
1/4 t Dried tarragon
1/4c Bread crumbs
1/2 c Parmesan cheese, grated
1 Egg
¼ c Mozzarella cheese, grated
Salt
Black pepper
Directions:
1. Cut the ends off of the zucchini and place in a large saucepan
2. Over moderate heat, cook until the zucchini are almost tender
3. Drain zucchini and run under cold water, set aside to cool
4. Cut the zucchini in half lengthwise
5. With a spoon, scoop the pulp from the zucchini, leaving a 1/4" border all around, place in a 9x13 baking dish
6. Place the pulp in a sieve and drain the liquid, set aside
7. Preheat oven to 350 degrees
8. Sauté the sausage in a 10" skillet over moderate heat for 5 minutes, breaking it into small pieces
9. Add the onion, basil, thyme and tarragon, cook 5 minutes or until the onion is soft
10. Remove from the heat and transfer to a medium bowl
11. Add the bread crumbs, ¼ cup of the Parmesan cheese, salt, pepper, zucchini pulp and the egg, mix until combined
12. Spoon the stuffing into the zucchini halves in equal amounts
13. Sprinkle zucchini with ¼ cup of the Parmesan cheese and the mozzarella
14. Bake, uncovered for 30 minutes or until the zucchini are heated thoroughly and the filling has lightly browned
Sausage Stuffed Zucchini
Serves 3-4
4 Zucchini, small
8 oz Bulk Italian sausage
1/2 Yellow onion, chopped
2 t Dried basil
1/4 t Dried thyme
1/4 t Dried tarragon
1/4c Bread crumbs
1/2 c Parmesan cheese, grated
1 Egg
¼ c Mozzarella cheese, grated
Salt
Black pepper
Directions:
1. Cut the ends off of the zucchini and place in a large saucepan
2. Over moderate heat, cook until the zucchini are almost tender
3. Drain zucchini and run under cold water, set aside to cool
4. Cut the zucchini in half lengthwise
5. With a spoon, scoop the pulp from the zucchini, leaving a 1/4" border all around, place in a 9x13 baking dish
6. Place the pulp in a sieve and drain the liquid, set aside
7. Preheat oven to 350 degrees
8. Sauté the sausage in a 10" skillet over moderate heat for 5 minutes, breaking it into small pieces
9. Add the onion, basil, thyme and tarragon, cook 5 minutes or until the onion is soft
10. Remove from the heat and transfer to a medium bowl
11. Add the bread crumbs, ¼ cup of the Parmesan cheese, salt, pepper, zucchini pulp and the egg, mix until combined
12. Spoon the stuffing into the zucchini halves in equal amounts
13. Sprinkle zucchini with ¼ cup of the Parmesan cheese and the mozzarella
14. Bake, uncovered for 30 minutes or until the zucchini are heated thoroughly and the filling has lightly browned