MammaMiaRecipes.com

This tasty recipe uses medium sized zucchini’s and is a great way to get your family to eat vegetables. Dad’s garden generates excellent produce and some of his vegetables are a little big for this recipe. If you have ever been in a garden cultivated by an Italian you will know exactly where I am coming from. You want your zucchini to be tender so no bigger than medium sized ones should be used. These are also known as stuffed zucchini boats.

Ingredients

4 medium-size zucchini
8 ounces Italian sausage
1 yellow onion (chopped)
3 tbsp minced parsley
2 tbsp minced basil
1/4 tsp thyme
1/4 cup dry bread crumbs (fine)
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 egg

Directions

1. Cut zucchini in half lengthwise. Place in large saucepan covered by boiling water. Simmer for 6 to 8 minutes until zucchini are almost tender. Might help to weigh them down with small plate to ensure they cook evenly. Drain and rinse with cold water.
2. Scoop out the pulp from the zucchini leaving about 1/4 inch border all around. Chop the pulp and transfer contents to a sieve and press it with large spatula or spoon to remove excess liquid. Set aside. Invert hollowed zucchini on paper towel to drain.
3. Remove sausage from casings and break up the meat. Saute for 5 minutes over medium heat. Add the chopped onion, parsley, basil and thyme; cook for 5 minutes more or until onion is soft. Remove from heat, add salt, pepper, bread crumbs and 2 tbsp of Parmesan cheese.
4. Allow stuffing to cool to room temperature
5. Preheat oven to 350 deg F. Mix the egg with the stuffing mixture and fill zucchini halves with stuffing. Place them in a baking dish, sprinkle remaining Parmesan cheese on top.
6. Bake uncovered for 35 to 45 minutes or until zucchini are heated through and filling has a golden brown crust.

Mangiare !!

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