This past weekend, the farmers market had some really fresh looking zucchini that I had to have. Zucchini is at its best when it’s long and thin with a lot of weight to it. It should be a very dark green colored without any discoloration. That’s when you know it’s at its peak.
As far as what you can do with zucchini? Pretty much anything – it’s amazing in chocolate cake to add lightness and moisture, it’s great in place of pasta or just simply grilled. It handles seasoning well and pairs perfectly with any kind of meat, fish or veggie dish you want to create. Oh, and a glass of wine – specifically white. 🙂
Chicken Sausage Stuffed Zucchini
- 3 medium-sized zucchini, ends trimmed
- 3 tablespoons olive oil
- 3 links Italian chicken sausage, diced
- A sprinkling of crushed red pepper flakes (optional)
- Season generously with salt & pepper
- 1/4 yellow onion, diced
- 3 garlic cloves, chopped
- 1 (14.5) can whole peeled tomatoes, drained and chopped OR one fresh roma tomato, diced
- 1/4 cup breadcrumbs
- 1/8 cup parmesan cheese
- 1 tablespoon fresh basil, chopped
- Preheat oven to 375 degrees.
- Cut each zucchini in half. Remove fleshy seeds* with a spoon leaving a shell intact all around the zucchini. Bake zucchini boats in oven for 15 minutes in foil-covered baking dish. Remove and set-aside once fork tender.
- While zucchini is baking, heat the olive oil in a skillet over medium heat, and cook the chicken sausage, until the sausage has begun to brown, about 5 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the onion and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
- Lightly stuff the zucchini boats with the stuffing, and bake until thoroughly heated through and beginning to brown on top, about 15 minutes.
- Serve alone or with pasta & enjoy!