Sausage Stuffed Zuchinni

I went to a different farmer’s market on Saturday in downtown Columbus, Ohio at the North Market entrance. What was so nice about this market was that it was a little bit cheaper than the one I frequent weekly in Worthington near my home and it is easier on my food budget. I picked up a bunch of tomatoes and zucchini without any idea of what I was going to make. I came home and saw a recipe on one of my favorite food blogs and thought hmmm, let’s try this. Stuffed zucchini with tomato basil chicken sausage, onions and mushrooms topped with fresh tomatoes and homemade bread crumbs mixed with freshly grated asiago cheese. The recipe came out and it was fresh, green, healthy, and satisfying. Could not have asked for anything more.

Sausage Stuffed Zucchini, created 07/30/11

Sausage Stuffed Zuchinni

4 zucchini scrubbed and halved, centers scooped out
1 medium onion, chopped
3 garlic cloves, minced
1 pint of baby Bella mushrooms, wiped down with damp towel and chopped, click here for video on how to clean mushrooms
1 lb of tomato basil chicken sausage or any type of sausage you prefer
2 tablespoons of olive oil
½ cup grated Asiago cheese or Parmesan Cheese (your preference)
1 cup of fresh bread crumbs from a baguette or day old bread
1 medium tomato, sliced and halved

In a large pan, heat up the olive oil over medium high heat. Add the chopped onions and mushrooms and cook for about 5 minutes until the onions are soft and the mushrooms are semi soft.  Take the sausage out of its casing and crumble the meat into the pan of onions and mushrooms. Add the garlic and cook until the sausage is done.

Put about a quarter of the French baguette in a good processor and pulse until the bread resembles bread crumbs. Add ½ cup of  the bread crumbs into the meat mixture and the bread crumbs will absorb the rest of the liquid produced from the meat mixture which is fine. Remove from the heat.

Put the halved zucchini in a 9 x 13 pan and stuff with approximately 3 to 4 tablespoons of the meat mixture. You will probably have some meat mixture left over – which can be saved for another recipe. Add the sliced tomato on top about 2 halved slices per zucchini or more if you want and then sprinkle with the rest of the bread crumbs mixed with Asiago cheese.

Bake at 350 degrees for about 45 minutes, serve hot. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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