Zucchini is the gift that keeps on giving, sometimes so much so we are unsure of what to do with it come the abundant harvesting season. A few ideas once we approach the season of local goodness are pickling, pasta noodles, bread, sautéed, grilled, sandwich stackers and salsa.
For a more hearty and fulfilling approach to keep us sustained through this chilly week, I chose a delicious stuffed zucchini packed with veggies and protein.
Stuffed Zucchini with Pork + Vegetables
feeds ~ 4-6 people
4 medium zucchini
1 pound organic pork sausage
1 small onion, chopped
1 garlic clove, minced
2/3 cup seasoned bread crumbs
1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
2 tablespoons fresh basil, chopped, reserve 1 tablespoon for garnish
1 large egg, beaten
1/4 teaspoon salt
1 jar tomato sauce
Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell and set aside. Chop pulp and set aside.
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese, basil and egg.
Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.
Pour half of the jar of tomato sauce in a 9×13 pan. Place zucchini on top of sauce. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through. While baking in a small saucepan heat the remaining tomato sauce. Once you have plated your zucchini boats, top with marinara, parmesan cheese and fresh basil.