• Stuffed Baked Zucchini

    06-Aug-2012

    Tags: Baked Zucchini , Stuffed Zucchini , Zucchini Recipe


    stuffed baked zucchini 
     
    Zucchini is somehow one of the vegetables I’m able to grow well in my garden, year after year. Unfortunately, my zucchini recipes consisted of stir-fried zucchini and summer squash or zucchini bread. Both of which I love. But I always end up with far more zucchini than my family and I feel like eating with just those two recipes.
     
    So… I have been on the lookout for fun new zucchini recipes and I’ve found a winner I’m sure you’ll love – Stuffed Baked Zucchini. Check it out…
     
    Ingredients
    • 3 large zucchini (thick and 6-9 inches long)
    • 1 pound pork sausage
    • 1 cup dry bread crumbs
    • 1 clove garlic, minced
    • 1 jar spaghetti sauce (32 ounces)
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup shredded mozzarella cheese

    Directions
    • Preheat your oven to 350 F (175 C)
    • Brown the sausage in a frying pan and drain off any fat
    • Remove any stems from the zucchini and slice them lengthwise
    • Scoop out seeds and place in a medium bowl
    • Add garlic, sausage, parmesan cheese and bread crumbs to the seeds and mix
    • Stuff the zucchini halves with the sausage mixture
    • Place stuffed zucchini halves in a 9x13 inch baking pan
    • Pour all of the spaghetti sauce over the zucchini
    • Cover the pan with foil and bake in preheated oven for 45 minutes or until sausage is fully cooked
    • Remove foil and cover the stuff zucchini with the mozzarella cheese
    • Return to the preheated oven and cook until the cheese is melted
    • Remove from oven and serve 

    Pro Tips and Substitutions
    • Add ¼ cup chopped, roasted red peppers to the stuffing mix
    • Add fresh basil to the stuff or sprinkle over the top before baking
    • Add chopped sundried tomatoes to the stuffing
    • Reduce the amount of spaghetti sauce and substitute chopped, fresh tomatoes
    • Add 1 tablespoon crushed red pepper flakes to the stuffing
    • Substitute sage stuffing mix for the bread crumbs
    • Add ½ teaspoon sage to the basic filling mix

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