Here’s my best use of those “boat sized” zuchinni we all are gifted with from time to time. Good use of product, easy to prepare and economical – what’s not to like? Oh, yeah the flavor is marvelous…
1 large zuchinni
1 lb of italian sausage (mild or hot – your preference)
1 to 1.5 C of left over stale bread, cubed or cumbed
1/4 C celery, chopped fine
1/2 C onion, chopped
1-2 cloves or garlic, minced
1/8 tsp rosemary
1/8 tsp of oregano
1-2 eggs, beaten (start with one, use the second if needed to bind)
1/2 C parmesan cheese (*optional)
S & P
A pint or std can (10.5oz) of stewed tomatoes
To assemble:
Split the zuchinni lengthwise. Scoop out the middle forming a nice hollow but keeping the outer 1-2” in tact. Cube up the scoop (you will use about half) and set aside.
In a fry-pan, brown the italian sausage (out of the skin and broken up). Drain well and set aside. In the same skillet soft cook the zuchinni cubes, celery, onion, garlic, rosemary and oregano for about 3 minutes.
In a bowl, combine the veggie mix, meat, bread and cheese if opted for. Add the egg until its like a loose meatloaf – season with salt and pepper. Now “stuff” the zuchinni halves with this mix. If you need to take a strip of the bottom of the zuchinni so it sits up correctly – do so before stuffing. Bake this at 350 for 20 minutes. Pull from oven and pour a pint of stewed tomatoes over the halves and return to the oven for another 20 minutes. Top with additional cheese and basil leaves to plate.
