Stuffed Zucchini Italian Style

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Prep:

Reading through several recipes on line and in my vast collection of cookbooks - I made this recipe up tonight making use of only what I had on hand. DH said - this is keeper - better write it down quick! Edited 7/06 to lighten the recipe.

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Ingredients [?]

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  • add   2 tablespoons parsley
  • add   1/2 teaspoon salt
  • add   1 (15 ounce) can tomato sauce
  • add   1 tablespoon olive oil
  • add   1/2 teaspoon black pepper
  • add   1 egg
  • add   1 cup red onions
  • add   1/2 teaspoon oregano
  • add   1 (15 ounce) can stewed tomatoes
  • add   1 cup Italian seasoned breadcrumbs
  • add   1 teaspoon basil
  • add   1/2 teaspoon thyme
  • add   2 garlic cloves
  • add   4 slices provolone cheese
  • add   1 lb Italian sausage
  • add   2 medium fresh zucchini

Instructions

  1. In large skillet, brown sausage.
  2. Drain well.
  3. In same skillet, saute onion & garlic 5 minutes in oil.
  4. Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
  5. In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
  6. Mix to just combine.
  7. Stuff into zucchini boats and place in 9x13 baking dish.
  8. Pour entire can of tomato sauce over stuffed boats.
  9. Bake un-covered in 375º oven approximately 45 minutes.
  10. Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
  11. Return to oven for approximately 10 minutes - cheese should bubble.
  12. Let stand 5 minutes before serving.