If you have been hanging around the CSA for a while, you have seen this recipe. I give it out every year, but this time with pictures.
Kinda keep your eye on them. You need them cooked enough so you can scoop the insides out, but you don't want them too soft or they'll break.
Take a pound of Italian sausage out of its casing and start cooking in a skillet.
(Not pictured, because raw meat didn't look so appetizing in the picture)
This part can be tricky, those zucs are slippery when wet!
Let the zucchini cool a bit. Then scoop out the guts. Save the guts in a bowl.
Place the boats in your baking dish.
Now mash the guts of the zucchini.
Drain the mashed guts. They are very watery.
Add the drained, mashed guts to the skillet.
Next add Italian bread crumbs
About 1/3 cup of them.
Now your stuffing is ready!
Spoon the stuffing into the zucchini boats.
Shake on some Parmesan. I know.... shaker cheese is not real Parmesan. If you have the real stuff, go for it.
Sprinkle some mozzerella on top.
Bake at 350 for 30 minutes. Enjoy.
Now stop yourself from eating the whole pan before your family gets to the table.
**Mom, if you are reading this, sorry, that is your towel. I guess, I forgot to return it. But doesn't look really nice next to the stuffed zucchini?
3 medium-large zucchini halved lengthwise
1 lb. Italian sausage
1 small onion, chopped
1 clove garlic crushed
1/3 cups bread crumbs
1/4 cup parmesan
1 cup shredded mozzarella
Cook zucchini in boiling salted water for 10 minutes. Drain, then scoop out insides leaving 1/4 inch shell. Mash insides, drain well. Put boats in shallow baking dish.
Remove sausage from casing, brown for 5 minutes. Add garlic and onion and saute until meat is cooked through and onions are tender. Stir in mashed zucchini and bread crumbs. Spoon into boats. Sprinkle with cheese. Bake 350 for 30 minutes.
Zucchini is so versatile. The possibilities are endless. But if your brain is fried and you can't come up with what to do with your squash check out Kalyn's Kitchen . She has 20 zucchini recipes at the ready.
What is your favorite way to use zucchini?