Stuffed Zucchini

These are so good! I always have an issue using the zucchini I get in our farmer's market baskets every now and then. Kenneth and Kent will NOT eat it. I really like it, but haven't ever been super successful finding a good recipe to use it in. This one is a definite keeper! It was very easy to throw together and came out delicious. It reheats really well too; wrap in some foil, put on a baking sheet and bake 20-30 minutes at 350 until heated all the way through and you have fresh from the oven leftovers! :)

I made these exactly as the recipe states below (just scaled for 2 zucchini instead of 3), but might try cooking the sausage before mixing next time - though I don't think the mixture would hold very well. I also might try cooking them a little longer; removing the foil cover and baking 15 more minutes after the initial 45. There was something about the texture of the meat mixture that had me wondering if was completely cooked through a couple times when I was eating it. I'm sure that it was, but I would have liked it to be a little firmer in texture.

All the ingredients, ready to go!
My son helping scrape out the zucchini "innards".
All the filling ingredients in a  bowl.
Zucchini "boats" - filled, and sauced up!
Tucked in with a nice blanket of cheese.
Melty and gooey from the oven.
Absolutely delicious!

Stuffed Zucchini by LTHASKINS on AllRecipes.com

Ingredients
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
  3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.
Link Parties:
Sensational Summer Squash


Comments

  1. Thanks!! :) I thought it was too - worked out great, and easy to "tweak" to your preferences. :)

    ReplyDelete
  2. Surprise!!! I had your blog for SRC this month... I LOVED this stuffed squash recipe (as did my hubby!)... thanks for the great idea!

    ReplyDelete
  3. Oh, delish! Thanks for linking in. I'll round 'em up in a week.

    ReplyDelete

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