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Sausage Stuffed Zucchini
Make this delicious Sausage Stuffed Zucchini recipe with fresh garden zucchini!
Ingredients
3-3 1/2 pounds zucchini (about 5-6 medium zucchini)
2 tablespoons extra virgin olive oil
1 cup onion, diced
1 tablespoon fresh garlic, minced
1 pound Italian sweet sausage, removed from casings
1 28-ounce can kitchen-ready tomatoes (diced or crushed), divided
2 tablespoons fresh Italian flat leaf parsley, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, freshly grated
1/2 cup Italian bread crumbs (seasoned bread crumbs)
1/2 cup fresh mozzarella, shredded
Instructions
- Preheat oven to 375 degrees F.
- Take each squash and cut off stem and a small slice off end. Slice a small sliver from bottom side so that the zucchini will sit upright without rolling. Leave a half inch on each end and slice off the top third, saving for later. With a spoon, scoop out and discard seeds.
- After preparing each squash, you should have about one pound of squash pieces. Dice these into half inch pieces and set aside.
- In a large sauté pan or skillet, heat olive oil over medium high and once hot, add the onion.
- Sauté for three minutes then add garlic.
- Sauté for one minutes then add squash pieces and cook for three minutes.
- Remove all of this to a bowl and set aside.
- Add the sausage meat and cook to brown, about three minutes.
- Add the mixture from the bowl back to the pan with the sausage along with ½ cup of the tomatoes, the parsley, oregano, basil, salt and pepper and cook one minute.
- Remove from heat and stir in the Parmesan and bread crumbs.
- Spread one cup of the canned tomatoes into the bottom of a 9X13 pan.
- Divide and fill each zucchini with the mixture from the pan, mounding up to use all of the filling.
- Place each stuffed squash into the sauce-coated pan.
- Spoon another cup of the canned tomatoes over the tops of the stuffed zucchinis.
- Cover with parchment paper and foil and bake 30-40 minutes. (Smaller zucchinis will cook in 30 minutes or so and larger will cook in about 40 minutes. Check after 30 minutes).
- Remove parchment and foil, and sprinkle with the mozzarella and bake uncovered for ten more minutes to melt the cheese.
- Carefully remove the squash to a serving platter (I used a fish turner) and stir in the remainder of the canned tomatoes to the pan. Heat slightly in the oven or microwave and serve on the side with the squash.
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