Recipes, memories and random thoughts from my kitchen
Tuesday, August 24, 2010
We hadn't had a vegetable garden in years, but last year we decided to try again. It wasn't a great success -- our major harvest was lettuce, a few green beans and several winter squash -- but we tried again this year. This time, our zucchini plants are doing quite well and we have harvested several large zucchini already. In an old recipe box, I came upon this recipe which I'm pretty sure I copied at my friend Marilyn's house, many years ago. I tried it last week and it's delicious! I thought I would share, for others who are harvesting many zucchini right about now.
6 medium zucchinis, halved lengthwise 1/2 lb. Italian sausage 1 small onion, chopped 1 clove garlic, minced 1/3 cup Italian-flavored bread crumbs 1/4 cup grated Parmesan cheese 1 cup shredded mozzarella cheese
In a large skillet, cook the zucchini in boiling salted water for 10 minutes. Drain; scoop out insides of zucchini, leave a 1/4-inch shell, and place pulp and seeds in a large bowl. Chop up the pulp coarsely and place in a colander to drain. Put the zucchini shells in a shallow baking dish.
Remove casings from sausage (unless you happen to be using bulk sausage); break up meat. Using the same skillet you cooked the zucchini in, cook the sausage, stirring occasionally, for 5 minutes. Add the onion and garlic; saute' until tender, about 3 minutes more. Stir in the chopped, drained zucchini pulp and the bread crumbs. Fill the zucchini shells with this mixture. Sprinkle with the cheeses. Bake at 350º for 30 minutes or until piping hot.
I haven't tried this variation, but the recipe states that one may also use this same mixture to stuff 6 medium ripe tomatoes or 1 large eggplant.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.