|Nutritional Guidelines (per serving)|
|Servings: 4 Pieces (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is a perfect use of fresh zucchini. When they're in season, buy a whole bunch at your local farmers market or harvest them from your own garden. In this recipe, a mixture of mild sausage and parmesan cheese make up the filling for this delicious stuffed zucchini. Use a mild sweet Italian sausage or breakfast sausage in this recipe. If you prefer not to eat pork, you could use a turkey sausage as well. It's possible to make this meal vegetarian, but it will change the consistency a bit. Feel free to use cooked mushrooms as a sausage replacement. Sautee the mushrooms with some garlic and then chop them up a fine consistency. This will mimic the sausage and then proceed with the recipe.
If you are serving the stuffed zucchini as an appetizer, plan on one per person. They are best eaten with a knife and fork and served on a plate. They end up being too messy as finger food. Stuffed zucchini is also plenty hearty as the main course. Serve a few with a side salad and dinner is done. Store any leftovers in a sealed container in the fridge. You'll want to make sure they are in the container stuffed side up. Don't knock them over, otherwise, all the filling will spill out. To heat any leftover stuffed zucchini, the easiest way is in the microwave. If you are heating a bunch, put them on a baking sheet in a warmed oven until the stuffing mixture is just hot. Don't cook them for too long or they'll get dry.
Cook the whole zucchini in boiling salted water until just barely tender, about 5 to 8 minutes.
Heat the oven to 350 F.
Cut each zucchini in half lengthwise; scoop out the squash, leaving about 1/4 inch of shell. Mash the squash you took out; set aside. Place the shells in a shallow baking dish; set aside.
In a heavy skillet over medium heat, remove the casings and cook the sausage with the chopped onion. Drain off excess fat and stir in mashed zucchini.
Reserving 2 tablespoons of parmesan cheese for topping, add remaining parmesan cheese to the meat mixture along with the crushed crackers, egg, thyme, and salt and pepper. Mix well.
Spoon the mixture into the zucchini shells and sprinkle with the reserved 2 tablespoons parmesan cheese.
Bake for 20 to 30 minutes. Serve immediately.