Brazilian Cheese Buns
Catfish with Green Chilis

Stuffed Zucchini

Zucchini stuffed with a hot Italian sausage mixture. This is easy to throw together on those busy days when you want a hot filling meal. Add a little salad and you are good to go.  

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This time of the year, I'm sure you have a large zucchini laying around somewhere... 

I've neglected my poor little blog while I was working on a large photography project. A large photography project = not much cooking going on. 

I have wonderful zucchini from the church garden, and hot Italian sausage, so I decided to make some stuffed zucchini. With just a little effort, I had a great meal. 

Here's what to do. The filling is enough to stuff one large zucchini

 

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 Brown two links of hot Italian sausage and add one clove of garlic that has been minced

 

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 To the browned sausage, add a 14.5 oz can of diced tomatoes with green chiles 

 

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 Have some leftover rice? add that too. About 1 1/2 cups 

 

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 I think the zucchini is having an identity crisis. I used the larger green one. 

 

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 Cut the zucchini in half and scoop out the seeds

 

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 Brush the zucchini, all over, with olive oil. I had some leftover vinaigrette so I used that. 

 

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 Mound the filling into the zucchini. Don't be afraid to heap it up. 

Bake at 350*F for about half an hour, or until the zucchini is fork tender

 

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 Hot out of the oven. Grate a little Parmesan cheese on top. 

 With a salad and garlic bread, this would easily feed four people

And that's that.

 

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