EBB brought home a nasty little virus.. and so we have been in quarantine for a few days.. is there anything worse than a summer cold? We have hunkered down.. and fought the good fight.. now EBB is getting better, EFP is a bit under the weather and Imperial Mommy is feeling like a dishrag. Luckily I have an appt with new MD tomorrow.. and am determined to turn over a new HEALTHY Leaf..
Until then.. here is a recipe I developed for the summer bonanza of Zucchini!
Bunch of Zucchini (I made 4 split lengthwise and had a little stuffing left over)
1 Large Vidalia Onion (rough chop)
12 oz of Portobello (I like baby bella) and or white mushrooms (rough chop)
3 Cloves garlic minced
1 Celery Heart minced
3 or 4 sausage (casing removed cooked and crumbled)
1/2 cup Parmesean Cheese
Italian Breadcrumbs (about 1/2 cup - may need more or less depending on how juicy the mix is.. use enough to bind stuffing together)
2 TBS Olive Oil (EVOO)
1 TBS Olive Oil mixed with Salt & Pepper
Basil (fresh or dry)
Preheat oven to 350, place split Zucchini on sheet pan and brush with 1 TBS Olive Oil mixed with S&P Bake for 10 to 15 minutes or till soft.
Let cool - then use a spoon to remove the inside of the zucchini leaving enough of a shell so that zucchini hold its shape. Rough chop all the zucchini and set aside.
Saute onions and celery till translucent, add mushrooms.. when the whole mix is combined and a little brown add garlic and then chopped zucchini saute for 2 minutes. Remove from pan to bowl.
Crumble the cooked sausage into the mix along with Parmesan cheese, salt, pepper and basil and then breadcrumsbs.. adding breadcrumbs just until mix is soggy but not loose (should hold a shape on a spoon)
Generously salt and pepper the inside of the Zucchini Shells.. then place stuffing into shell being very generous. You can sprinkle more Parmesan on top or put some shredded Mozzerella or Fontina on top..
Place back in oven for 20 minutes and, if desired, under broiler till cheese is melted or stuffing is brown on top.. serve and listen to the sweet sounds of cooking success!!
Delicious!! This recipe is a modified version of one my Mom used to make for Stuffed Mushrooms.. works well with Zucchini too. You can customize the recipe to your family's taste.. leave out sausage put in carrots or tomatoes... use spinach and swiss cheese.. or even crab or shrimp for a Stuffed Zucchini Meal!! Happy Cooking!