When we got 2 zucchini this week (very out of season for Montana!), I knew I wanted to make this recipe. I had saved it awhile ago, but was resigned to wait until summer. I really liked these- the flavors blended well & the zucchini softened up nicely. Cody was more neutral… he suggested adding tomato sauce to the stuffing, to make it more sauce-like & less stuffing-like. But, of course, he still cleaned his plate 🙂
- 3 (6-9 inch) zucchini
- 1 tb olive oil
- 1/2 c onion, chopped
- 3 cloves garlic, minced
- 1/2 c mushrooms, chopped
- 1 lb sausage (spicy, sweet, or original will work)
- 1 tomato, seeded & diced
- 3 tb chopped fresh basil
- 1 tsp minced fresh rosemary
- 3/4 c grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cut zucchini in half lengthwise. Scoop out the insides, leaving a shell about 1/4 inch thick. Reserve half the insides.
- In a medium skillet, over medium-high heat, heat the olive oil. Saute the onion & garlic until tender (about 4-5 minutes).
- Add the mushrooms & reserved zucchini insides to the skillet. Saute another 2 minutes. Remove from pan.
- Crumble the sausage into pan. Cook over medium-high heat until browned on all sides, stirring occasionally.
- Stir in the onion & mushroom mixture.
- Add the tomato, basil & rosemary. Cook 1 more minute.
- Drain off any excess fat, remove from heat, & set aside to cool.
- Preheat the oven to 375. Once the sausage mixture has cooled a bit, mix in cheese, egg, salt, & pepper. Fill in the zucchini shells.
- Put 1/4 inch water in the bottom of a baking dish. Place the filled zucchini shells in the pan & bake for 40 minutes, until golden brown. Serve immediately.
- The recipe called for 2 tb dry white wine, to be added with tomato. I replaced the wine with water, but it just made the mixture too runny.
- I reduced the number of tomatoes from 2-3 to only one.
- I increased the number of zucchini from 1 (12 in.) or 2 (6 in.). I had 2 (9 in.) & the recipe made way too much filling. I ended up baking the excess separately in a small dish.
- The recipe called for 2 tb olive oil, one to be used to brown the sausage. Since I used pork sausage (rather than turkey sausage), I omitted the extra tablespoon of oil & browned the sausage by itself.