Stuffed Zucchini

Stuffed Zucchini - Rebekah and her RamblingsI don’t know about you guys, but I am a fan of stuffed things – stuffed bell peppers, stuffed mushrooms, mozzarella stuffed in breadcrumbs to give you a mozzarella stick. You get the picture. I am also a big fan of zucchini. It’s sneaky how healthy it is and its taste is divine. Plus, it’s super filling. One of my friends said that he doesn’t like stuffed food because “the only thing that should be stuffed is me.” You will definitely be stuffed and satisfied after you check out this stuffed zucchini recipe.

Stuffed Zucchini - Rebekah and her RamblingsStuffed Zucchini

Serves: 2-3

Prep Time: 5 minutes        Cook Time: about 50-55 total minutes

What you need:

  • 2 large zucchini
  • 1 tablespoon olive oil
  • 1/2 pound of ground Italian Sausage
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons white cooking wine
  • salt and pepper to taste
  • 1/4 cup mozzarella, shredded
  • 1/4 cup Parmesan cheese, grated

Directions:

  • Preheat the oven to 400
  • Cut the ends off the zucchini and then cut them in half long wise, scoop the meat out, chop it, and set aside Stuffed Zucchini - Rebekah and her Ramblings
  • Heat the olive oil and sausage in a large skillet, brown the sausage
  • Add the onion, saute until tender, about 5 minutes
  • Add the garlic and saute until well mixed and fragrant
  • Add the wine and stir well
  • Add the chopped zucchini, salt, and pepper. Stir well
  • Remove the mixture from the heat and let cool for about 4 minutes
  • Add 1/8 cup (2 tablespoons) of Parmesan cheese and 1/4 cup of mozzarella and stir well
  • Stuffed Zucchini - Rebekah and her RamblingsFill the hollowed zucchini with the mixture and place on a lined baking sheet – I couldn’t fit the entire mixture into the zucchini, but it tastes really good not stuffed as well
  • Sprinkle the remaining Parmesan cheese over the stuffed zucchinis
  • Cook the stuffed zucchinis for 17-21 minutes or until the zucchini is tender

This recipe is adapted from Closet Cooking.

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