Tuscan Stuffed Zucchini
Source of Recipe
Internet
List of Ingredients
4 medium zucchini, unpeeled (or 2 large but not so large that they are "woody-like")
2 tbsp olive oil
1 tbsp butter
1/2 cup onions, chopped fine
4 links sausage, chopped fine (I use mild turkey sausage) (can also use ground chuck)
1 clove garlic, pressed
1 egg, lightly beaten
2 oz. prosciutto, chopped fine, optional (I usually omit)
1/2 cup fresh bread crumbs
6 tbsp grated Parmesan cheese, divided use
1/2 tsp oregano
salt and pepper to taste
Recipe
Boil zucchini about 10 minutes. Then cut in half lengthwise and scoop out most of the pulp. Set shells aside and chop pulp.
Preheat oven to 375 degrees F.
Heat oil and butter in a heavy skillet and cook onions and sausage.
Add zucchini pulp and garlic and cook for about 5 minutes, stirring frequently. Pour into a large sieve and let drain.
Into this mixture, beat the egg, prosciutto, bread crumbs, 2 tsp cheese, oregano, and salt and pepper. Spoon this into hollowed zucchini shells, mounding tops slightly.
Place into an oiled shallow baking dish, sprinkle with remaining cheese, and dribble a few drops of olive oil over each shell. Optional: Pour slightly thinned down pasta sauce over zucchini before baking, topping with the Parmesan cheese.
Cover dish lightly with foil and bake for 30 minutes at 375 degrees. Remove foil and bake another 10 minutes.
Servings: 4
|
|
member logon
