Month: August 2019

From Anne:

With Summer squash and Zucchini sometimes getting larger than we’d like before we get to harvesting them, I thought a recipe for stuffed Zucchini (or yellow squash) would be useful:

Sausage-Stuffed Zucchini Boats

Ingredients:

4 medium zucchini cut in half lengthwise (or 2 very large zucchini!)

1 TBS olive oil

8 oz sweet loose Italian sausage

8 ounces hot loose Italian sausage

1 clove garlic, minced

1 small onion, chopped

2 medium tomatoes, chopped

salt and pepper

1/2 cup Parmesean, finely grated

1/2 cup mozzarella, grated

1/4 cup breadcrumbs

2 TBS chopped fresh parsley

Directions:

1.  Preheat oven to 400 degrees F.

2.  With teaspoon, scoop out the flesh from the interior of the squash so they resemble boats.  Place the boats in a 9 x 13 inch casserole dish.  Chop the zucchini flesh and set aside.

3.  In a medium saute pan over medium-high heat, add the olive oil and let heat through.  Add the sweet and hot sausages and cook for 4 minutes.  Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper.  Cook until softened, about 4 minutes.

4.  In a medium bowl, add the Parmesean, breadcrumbs and parsley.  Add to sausage mixture.

5.  Spoon in and mound the sausage mixture into the zucchini boats.  Sprinkle mozzarella cheese over top.  Place in oven and bake for about 20 minutes.