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Stuffed zucchini (slightly adapted from emeril lagasse)

(4.33/5 - 3 votes)

  • Stuffed Zucchini (slightly adapted from Emeril Lagasse)
  • 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
Recipe type:
Starter
Number of serving:
4 servings
Preparation:
25 min
Cook time:
40 min
Ready in:
1 h, 5 m
Difficulty:
Very Easy

Ingredients

- 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spoon the cooled filling into each zucchini boat. Sprinkle with the cheese.

Step 7

Top with remaining bread crumbs, if desired. Bake at 350 for about 30 minutes, or until golden and crispy on top.

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