Fellow gardeners, you know this tale well. You step away from your garden bed for 1 minute (or a weekend) and come back to find a monster zucchini hiding in the greenery.
Sometimes the plant warns you. Regular zucchini production starts slowing down, odd for early summer. The reason? All of the plant’s attention is going to feeding that one humungous baseball bat of a zuke.
Fortunately, those ginormous zucchinis are perfect for stuffing!
You just cut the zucchini in half lengthwise, and scoop out the insides, leaving a shell to stuff with whatever your heart desires.
This week my heart desired Italian sausage, so my friends, this is what we are using to stuff this particular zucchini.
We brown some Italian sausage, onions, garlic, and some of the zucchini insides, and mix it with fresh breadcrumbs, basil, tomatoes, oregano, and Parmesan cheese. One egg is all you need to bind the stuffing together.
Into the oven it goes to bake for 40 minutes. Yum!
Sometimes the plant warns you. Regular zucchini production starts slowing down, odd for early summer. The reason? All of the plant’s attention is going to feeding that one humungous baseball bat of a zuke.
Fortunately, those ginormous zucchinis are perfect for stuffing!
You just cut the zucchini in half lengthwise, and scoop out the insides, leaving a shell to stuff with whatever your heart desires.
This week my heart desired Italian sausage, so my friends, this is what we are using to stuff this particular zucchini.
We brown some Italian sausage, onions, garlic, and some of the zucchini insides, and mix it with fresh breadcrumbs, basil, tomatoes, oregano, and Parmesan cheese. One egg is all you need to bind the stuffing together.
Into the oven it goes to bake for 40 minutes. Yum!
Italian Sausage Stuffed Zucchini Recipe
You can stuff the zucchini a day ahead of time and bake right before serving.
Ingredients
- 2 Tbsp olive oil
- 1/2 pound Italian sausage, out of casing
- 1 large zucchini, 12 to 14 inches long (about 1 1/4 to 2 lbs) or 3-4 medium zucchini
- 1 cup chopped onion
- 3 cloves garlic, finely chopped
- 2 slices of bread, pulsed in food processor or blender to make fresh breadcrumbs (about 1 cup fresh breadcrumbs)
- 2 medium tomatoes, chopped
- 1/4 cup chopped fresh basil
- 1/2 teaspoon dried oregano, or 2 teaspoons chopped fresh oregano
- 3/4 cup shredded Parmesan cheese
- 1 egg, lightly beaten
- 3/4 teaspoon salt (less or more to taste)
- 1 teaspoon ground black pepper
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