This recipe was a great way to use our
fresh garden produce . . .
fresh garden produce . . .
Our veggie garden. |
Our herb garden. |
Garden-style Stuffed Zucchini Boats 2 servings
1 medium zucchini
About 1 tablespoon olive oil
1 medium onion, chopped
1 or 2 garlic cloves
3 to 4 tablespoons fresh
Italian herbs (combination of basil, parsley and oregano), chopped
½ to ¾ lb. pork sausage, bulk style
½ teaspoon Kosher salt, or to
taste
¼ teaspoon coarse black
pepper, or to taste
1/3 to ½ cup shredded sharp
Cheddar cheese
About 2 tablespoons grated
Parmesan cheese
Garnish: 1 chopped tomatoes +
additional chopped Italian herbs & grated cheese
1. Cut zucchini in half lengthwise and
using a spoon or melon baller, scoop out flesh, leaving about a 1/4" thick
shell. Chop the scooped zucchini
flesh into small pieces and set aside.
2. Bring a large pot of water to boil. Drop zucchini halves in boiling water
and cook 1 minute. Remove from
water and drain.
3. Add
oil to a skillet and sauté onion, then add garlic and chopped herbs.
4. Add
sausage and chopped zucchini to the skillet and cook until sausage is lightly browned, breaking it into small pieces
as it cooks.
5. Season
with salt and pepper and cook about 2 to 3 additional minutes.
6. Using
a spoon, fill each hollowed zucchini with half the sausage filling;
press firmly to secure.
7. Cover with foil and bake 35 minutes in a 400° oven, or
until the zucchini shell is tender and contents are heated through. Uncover,
add cheese and return to oven until cheese is melted.
8. Garnish
with chopped tomatoes, herbs and extra cheese as desired.
Recipe without photos . . .
Garden-style Stuffed Zucchini Boats 2 servings
1 medium zucchini
About 1 tablespoon olive oil
1 medium onion, chopped
1 or 2 garlic cloves
3 to 4 tablespoons fresh
Italian herbs (combination of basil, parsley and oregano), chopped
½ to ¾ lb. pork sausage, bulk style
½ teaspoon Kosher salt, or to
taste
¼ teaspoon coarse black
pepper, or to taste
1/3 to ½ cup shredded sharp
Cheddar cheese
About 2 tablespoons grated
Parmesan cheese
Garnish: 1 chopped tomatoes +
additional chopped Italian herbs & grated cheese
1. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving about a 1/4" thick shell. Chop the scooped zucchini flesh into small pieces and set aside.
2. Bring a large pot of water to boil. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and drain.
3. Add oil to a skillet and sauté onion, then add garlic and chopped herbs.
4. Add sausage and chopped zucchini to the skillet and cook until sausage is lightly browned, breaking it into small pieces as it cooks.
5. Season with salt and pepper and cook about 2 to 3 additional minutes.
6. Using a spoon, fill each hollowed zucchini with half the sausage filling; press firmly to secure.
7. Cover with foil and bake 35 minutes in a 400° oven, or until the zucchini shell is tender and contents are heated through. Uncover, add cheese and return to oven until cheese is melted.
8. Garnish with chopped tomatoes, herbs and extra cheese as desired
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