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.
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
Brown two links of hot Italian sausage and add one clove of garlic that has been minced
To the browned sausage, add a 14.5 oz can of diced tomatoes with green chiles
Have some leftover rice? add that too. About 1 1/2 cups
I think the zucchini is having an identity crisis. I used the larger green one.
Cut the zucchini in half and scoop out the seeds
Brush the zucchini, all over, with olive oil. I had some leftover vinaigrette so I used that.
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
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.