• 8/8 Nat'l Zucchini Day 4

    From Dave Drum@1:2320/105 to All on Wed Aug 7 16:57:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage Stuffed Zucchini
    Categories: Squash, Pork, Vegetables, Herbs, Breads
    Yield: 4 Servings

    2 tb Extra virgin olive oil
    1/2 lb Italian sausage; mild or hot
    1 lg Zucchini; 12" - 14" long
    +=OR=+
    4 md Zucchini
    1 c Chopped onion
    3 cl Garlic; fine chopped
    2 sl Bread; pulsed in blender or
    - food processor to make
    - fresh breadcrumbs (1 cup)
    2 md Tomatoes; chopped
    1/4 c Chopped fresh basil
    1/2 ts Dried oregano
    +=OR=+
    2 ts Chopped fresh oregano
    3/4 c Shredded Parmesan cheese
    1 lg Egg; lightly beaten
    3/4 ts Salt; less or more to taste
    1 ts Ground black pepper

    Set oven @ 375oF/190oC.

    COOK THE SAUSAGE: Heat 1 tablespoon of olive oil in a
    medium skillet on medium heat. Add the sausage, and
    gently cook until it is mostly (but not completely)
    cooked through.

    Stir frequently and break up the sausage into smaller
    pieces while it cooks. Remove to a large bowl and set
    aside.

    PREP THE ZUCCHINI: Cut the zucchini in half. Use a metal
    spoon to scoop out the insides of the zucchini, leaving
    the zucchini shell about 1/4" thick. Remove and discard
    any thick seeds from the insides you've scooped out.

    Chop up about a cup of the remaining zucchini flesh.
    (Whatever remains beyond a cup use for another purpose,
    discard, or compost.)

    COOK THE ONIONS & GARLIC: You should have 1 tablespoon
    of fat in the pan (rendered from the sausage). If not,
    add more olive oil so that you have at least a
    tablespoon of fat in the pan, and heat on medium-high
    heat. Add the onions and cook until softened. Add the
    garlic and cook 30 seconds more.

    Add the chopped zucchini and cook a minute or two more,
    remove from the skillet and add it to the bowl of
    sausage.

    MAKE THE STUFFING: Add the rest of the stuffing
    ingredients to the sausage and onions.

    STUFF THE ZUCCHINI & BAKE: Place the zucchini halves in
    a baking dish and add the stuffing. (At this point you
    can make ahead, cover with plastic wrap and refrigerate
    until ready to bake.) Add 1/4-inch of water to the
    bottom of the pan, which will help zucchini cook evenly
    and prevent the bottom of it from drying out too much in
    the oven.

    Bake at 375oF/190oC for 40 minutes. Let sit to cool
    briefly before serving.

    MAKE AHEAD: You can stuff the zucchini a day ahead of
    time and bake right before serving.

    Yield: Serves 4

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

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