6 medium-sized zucchini, halved lengthwise
1/2 lb. hot Italian sausage
1 small onion, chopped, 1/4 c.
1 clove garlic, crushed
1/3 c packaged Italian bread crumbs
1/4 c parmesan cheese
1/4 lb mozzarella cheese, shredded
Cook zucchini in boiling salted water in a large skillet, 10 minutes. Drain, scoop out insides, leaving a 1/4 inch thick shell. Mash insides, drain well. Put shells in a shallow baking dish.
Remove casings from sausage and break up meat. Cook sausage in the same skillet where you cooked the zucchini, 5 minutes. Add onion, garlic, saute until tender, 3 min. Stir in mashed zucchini and bread crumbs. Spoon mixture into shells, sprinkle with cheese.
Bake in a moderate oven (350 F) 30 min. or until piping hot.
Try this stuffing in 6 medium-sized ripe tomatoes, or in one large eggplant, about 2 1/2 - 3 lb., scooped out and drained.
Perfect for late summer, when those three zucchini plants you planted start a green avalanche in your kitchen. Don’t let them get too big (they get really tough inside) – if you’re tempted to play cricket or baseball using a zucchini as a bat, it’s too big to eat…and you should go with the Zucchini Ball plan. Zucchini-er up! And that ball is outa here!
From Ginny’s archive.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 21st, 2006