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Sausage stuffed zucchini

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Ingredients/Components

butter - 3 4
clove garlic, finely minced - 1 item
finely chopped onion - 1/2 c
dried thyme - 1/2 tsp
salt and freshly ground pepper - 1 item
Italian sausage meat - 1/2 lb
small to medium firm unblemished zucchini - 4 item
grated Parmesan cheese approximately - 1 Tbsp
fresh bread crumbs approximately - 6 Tbsp

How to make sausage stuffed zucchini:

Trim off ends of zucchini and scoop out center of each, leaving a wall and base of about 1/2 inch or less. Reserve scooped out pulp. Chop enough pulp to make 3/4 cup.

Melt 2 tablespoons butter in a saucepan. Add onion and garlic. Cook, stirring, until onion is translucent. Add chopped zucchini pulp, thyme and salt and pepper to taste. Cook, stirring occasionally, about 8 minutes.

Place sausage in a bowl and add zucchini-pulp mixture. Add parsley, 2 tablespoons Parmesan cheese and 4 tablespoons bread crumbs. Blend well.

Sprinkle inside of zucchini with salt and pepper to taste. Stuff them with sausage mixture, mounding and smoothing it over top. Sprinkle with remaining bread crumbs and cheese. Dot with remaining butter. Butter a baking dish and arrange zucchini, stuffed side up, on it. (All this may be done in advance).

When ready to cook, place baking dish in 400° oven for 30 minutes. Makes 6 servings.

Recipe categories: < 4 hours, Weeknight, Main dish.

Rating:

3.3

Average rating: 3.3, total votes: 3

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