A college friend recently posted a cry for help on social media. Her garden had exploded with zucchini and she couldn’t keep up with it all. She was asking for new ways to use all that zucchini. I sent her links to 2 of our favorite zucchini recipes from the past few years, Lime Couscous with Summer Vegetables and Hummus Crusted Chicken. They’re both great. We make them often and have made the dishes & shared the recipes with visiting friends and relatives who all concur.
We are in the same boat as my friend, we are inundated with zucchini. There is zucchini growing in my garden and more arriving weekly in our CSA share. And I am searching for additional ways to prepare it. That means there will be more zucchini recipes posted here in the next few weeks. I’m starting with a stuffed zucchini recipe Kelly unearthed for us.
Sausage Stuffed Zucchini Boats
Sausage Stuffed Zucchini Boats (adapted from foodfanatic.com) Time required: 1 hour, 40 minutes; Makes 4 – 8 servings
Ingredients:
- 4 medium zucchini squashes
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded & diced (optional)
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 14 – 15 ounce can diced tomatoes, drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 2 ounces freshly grated Parmesan cheese
- 4 ounces shredded mozzarella cheese
Prepare the Zucchini:
Bring a large pot of salted water to a boil. Set an oven rack over a kitchen towel to cool the zucchini once it is blanched.
Halve the zucchini lengthwise and scoop out the flesh, leaving at least a 1/4 inch of the zucchini walls intact so it keeps its shape. Chop the zucchini flesh roughly and set it aside.
Once the water is boiling, add the hollowed out zucchini halves and cook them for one minute. Drain them and place them, cut side down, on the oven rack.
Blanch the zucchini halves.
Make the Filling:
Heat the oil in a large pot over medium-high heat. Add the sausage and brown it for 5 minutes, stirring frequently. Add the onion, garlic and jalapeno and continue cooking it all together for 5 minutes.
Cook the sausage for the filling with the onion, garlic & jalapeno.
Add the chopped zucchini flesh and continue cooking the mixture for about 10 minutes, or until the water from the zucchini has evaporated. When everything is browned, stir in the tomato paste. Roast it for a minute, stirring constantly. Pour in the red wine and stir in the diced tomatoes, seasonings, salt and pepper. Cook on medium-low heat for 10-15 minutes or until the sauce has thickened. Taste the filling and add more salt or pepper if needed.
Add the tomatoes, paste & wine to the filling.
Spoon the filling into the zucchini halves, packing it tightly. Sprinkle the stuffed zucchini with the Parmesan and mozzarella cheeses. Grill the zucchini boats over medium heat for 5 – 10 minutes, until the cheese is melted. Serve immediately.
Another great way to use up the zukes & sneak in the veggies!
Stuffed veggie meals are a great use of summer produce! ~Linda
Sausage Stuffed Zucchini Boats (adapted from foodfanatic.com) Time required: 1 hour, 40 minutes; Makes 4 – 8 servings
Ingredients:
- 4 medium zucchini squashes
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded & diced (optional)
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 14 – 15 ounce can diced tomatoes, drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 2 ounces freshly grated Parmesan cheese
- 4 ounces shredded mozzarella cheese
Prepare the Zucchini:
Bring a large pot of salted water to a boil. Set an oven rack over a kitchen towel to cool the zucchini once it is blanched.
Halve the zucchini lengthwise and scoop out the flesh, leaving at least a 1/4 inch of the zucchini walls intact so it keeps its shape. Chop the zucchini flesh roughly and set it aside.
Once the water is boiling, add the hollowed out zucchini halves and cook them for one minute. Drain them and place them, cut side down, on the oven rack.
Make the Filling:
Heat the oil in a large pot over medium-high heat. Add the sausage and brown it for 5 minutes, stirring frequently. Add the onion, garlic and jalapeno and continue cooking it all together for 5 minutes.
Add the chopped zucchini flesh and continue cooking the mixture for about 10 minutes, or until the water from the zucchini has evaporated. When everything is browned, stir in the tomato paste. Roast it for a minute, stirring constantly. Pour in the red wine and stir in the diced tomatoes, seasonings, salt and pepper. Cook on medium-low heat for 10-15 minutes or until the sauce has thickened. Taste the filling and add more salt or pepper if needed.
Spoon the filling into the zucchini halves, packing it tightly. Sprinkle the stuffed zucchini with the Parmesan and mozzarella cheeses. Grill the zucchini boats over medium heat for 5 – 10 minutes, until the cheese is melted. Serve immediately.