Italian Sausage Stuffed Zucchini

I haven’t been eating enough zucchini this summer, which is a shame since it’s zucchini season!

Italian sausage and zucchini share the spotlight here, and they work beautifully together. This meal is hearty but still refreshing to eat.

This recipe calls for scooping out the centers. I tossed them out without thinking, but of course you could chop them up and throw them into the filling if you would rather not waste it.

Ingredients for 2:

  • 2 medium sized zucchini
  • 1 egg
  • 2 Italian sausage links or about ½ pound of ground Italian sausage
  • 2 garlic cloves, minced
  • ½ small onion, chopped
  • ¼ cup cherry or grape tomatoes
  • ¼ cup flat-leaf parsley, chopped
  • Salt and pepper

Cut the zucchinis lengthwise and remove the centers with a spoon. Discard the centers or chop them up and add along with the tomatoes in the next few steps.

In a large pan on medium-high heat, lightly brown the garlic and onions for a few minutes. Then add the sausage and cook for 5 to 7 minutes. Add the tomatoes and cook for another minute. Then remove from heat and allow to cool. Some of the meat may still be pink, but it should cook all the way through in the oven.

Preheat the oven to 400 degrees.

Add the egg and parsley to the meat mixture. Mix until just combined. Then fill the zucchini halves with the mixture. Season with salt and pepper and place into a cake or casserole pan. Fill the pan with a ¼ to ½ inch of water to prevent burning, and it also nicely steams the zucchinis.

Cover with foil and bake for 25 minutes. Serve immediately.

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Published in: on August 20, 2010 at 6:32 am  Leave a Comment  
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