Petitchef

Stuffed zucchini (slightly adapted from emeril lagasse)

Starter
4 servings
25 min
40 min
Very Easy

Ingredients

Number of serving: 4
8 small zucchini, about 7-8 inches long

6 ounces sausage, such as lamb, or mild pork sausage

1/2 cup minced onion

1/2 cup seeded and chopped tomato

1/2 cup chopped mushrooms, if desired- this is my addition

1 clove garlic, minced

1 teaspoon freshly chopped basil

1 teaspoon. fresh thyme leaves, chopped

1/4 cup dry bread crumbs

1/2 cup finely grated Parmesan cheese for topping

Preparation

  • Lay the zucchini on a cutting board and cut in half length wise. Using a melon baller, scoop out the flesh of the zucchini leaving a shell that is about 1/4 inch thick.
  • Salt each zucchini half and lay cut side down on some paper towels while you are preparing the filling. This is optional. Dice the trimmings and reserve.
  • In a large skillet, brown the sausage, breaking it apart as it cooks, about 5 minutes. Add onion and reserved zucchini and mushrooms, tomato and garlic and cook, stirring for 3-4 minutes.
  • Do not over cook the filling or it will be mushy. Remove pan from heat. Add the fresh herbs and about 2 1/2 teaspoons. of the dried bread crumbs. Season to taste with salt and pepper and set aside to cool for a few minutes.
  • Preheat the oven to 350 degrees. Lightly grease a baking sheet. Brush or rub each zucchini half with olive oil, as this keeps the zucchini from drying out.
  • Spoon the cooled filling into each zucchini boat. Sprinkle with the cheese.
  • Top with remaining bread crumbs, if desired. Bake at 350 for about 30 minutes, or until golden and crispy on top.

Photos

Stuffed Zucchini (slightly adapted from Emeril Lagasse), photo 1
Stuffed Zucchini (slightly adapted from Emeril Lagasse), photo 2
Stuffed Zucchini (slightly adapted from Emeril Lagasse), photo 3
Stuffed Zucchini (slightly adapted from Emeril Lagasse), photo 4

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