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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Sausage Stuffed Zucchini

If you're looking for a great make-ahead appetizer or side dish, this is it!  First, saute up a flavorful filling loaded with sausage, onions and the perfect combo of seasonings (or turkey sausage if you prefer). Stuff your zucchini boats and bake.  Super delicious every time!

"A great make-ahead appetizer or side ~ loaded with flavor!"
INGREDIENTS:
6-8 medium zucchini
1/2 lb. sausage
1 small onion, chopped
2 1/2 cups mozzarella cheese, shredded
1/2 teaspoon rosemary
1/2 teaspoon thyme
Salt and pepper

PREPARATION:
Preheat oven to 350 degrees F

1.   Cut the stems off of the zucchini.  Slice zucchini in half lengthwise.  Using a spoon, gently core zucchini leaving a 1/4" edge.  Keep the core.

2.   In a large skillet; sauté the zucchini core, sausage and onion until the sausage is cooked through.  Drain.

3.   Put the sauté mixture into a large bowl.  Sprinkle rosemary and thyme over mixture.  Toss to combine.  Season with salt and pepper, toss again.

4.   Sprinkle 2 cups of mozzarella cheese over the mixture; toss to combine.

5.   Using a spoon, fill each of the zucchini halves with the mixture. 

6.   Place stuffed zucchini in a glass baking dish.  Fill dish with 1/4" of water.

7.   Sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the zucchini.

8.   Bake for 30 minutes.

9.   Serve and enjoy!

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