Sausage And Apple Stuffed Zucchini Food

PORK SAUSAGE STUFFED ZUCCHINI

Steps:

• Preheat oven to 425 degrees F.
• Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
• Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.

SAUSAGE AND APPLE STUFFED ZUCCHINI

Steps:

• Heat oven to 350°F.
• In a large saute pan, over medium heat, melt the butter.
• Add onion, carrot, celery and fennel seeds.
• Saute until onion is tender and transparent, about 5 minute.
• Add sausage and apple.
• Saute until meat is cooked, about 3 minute.
• Add the stuffing and mix well.
• Drizzle in broth and mix well.
• Turn off the heat, cover the pan and let sit 10 minute.
• Meanwhile, slice the zucchini in half lengthwise.
• Use a spoon or melon baller to scrape out the seedy center of each half.
• Arrange them on a rimmed baking sheet or in a large shallow baking dish.
• Fill each half with the stuffing mixture, packing it well.
• Bake until zucchini are tender, about 20 minute.

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

SAUSAGE STUFFED ZUCCHINI

Steps:

• In a greased casserole dish lay oiled zucchini cut side up.
• In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
• Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
• Adjust seasoning to taste.
• Mound filling onto zucchini halves, top with cheese and pine nuts.
• Pour wine and stock in bottom of pan.
• Bake 30 minutes at 350°F.

SAUSAGE STUFFED ZUCCHINI

Steps:

• Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
• Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
• Finely chop the remaining 2 squash.
• Preheat the oven to 350 degrees F.
• Prepare sheet pan by very lightly greasing it.
• Get out your food processor.
• Heat 1 tbl of the olive oil in a heavy skillet.
• Add the shallots and cook until translucent but not brown, about 2 minutes.
• Add the mushrooms and 1/2 tsp of salt (approx.).
• Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
• Transfer the mixture to a large mixing bowl.
• Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
• Add to the mushrooms.
• Add the sausage to the pan and saute until brown.
• Transfer the sausage to the food processor and process until very fine.
• Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
• Taste and season with additional S&P if needed.
• Fill the zucchini and squash shells, sprinkle with extra cheese.
• Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
• Serve with a rice pilaf.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!