Sausage Stuffed Zucchini Boats . . . a vintage recipe

“From Fern’s Kitchen” is the recipe collection of Barry’s mom’s recipes that I compiled a couple of years ago. Unfortunately her recipe box has disappeared and so many of the recipes Fern made are missing. This was one of her summer favorites. She found it in Better Homes & Garden Cheese Cookbook. First published in 1966, this is now considered to be a vintage cookbook.

Sausage Stuffed Zucchini Boats     
Serves 4
4 medium zucchini (about 2 lb.) 
¼ lb. bulk pork sausage (or use turkey sausage)
¼ cup chopped onions
½ cup fine cracker crumbs
1 egg, slightly beaten
½ teaspoon MSG (monosodium glutamate)  I omit this and just add a little more salt  but only if needed
¼ teaspoon salt
¼ teaspoon thyme
Dash each of garlic salt and pepper
½ cup Parmesan cheese, grated – divided use

1.     Cook whole zucchini in boiling salted water “till” barely tender, 7 to 10 minutes. (Or cook in microwave.)
2.     Cut in half lengthwise; scoop zucchini from shell and mash. 
3.     Cook sausage and onions; drain off excess fat; stir in mashed zucchini, cracker crumbs, egg, MSG, salt, thyme, garlic salt and pepper. Reserve 2 tablespoons of cheese and mix remaining cheese with sausage-zucchini mixture; spoon into zucchini shells and place in a shallow baking dish. Sprinkle with reserved 2 tablespoons of cheese. 
4.     Bake at 350° for 25 to 30 minutes.

1 comment:

  1. That is ridiculous, MSG in a recipe! Oh how times change. Thanks God.