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





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