Recipe: Stuffed Zucchini
Here’s a good recipe to try for the harvest season I found in The Seasonal Cabin Cookbook, by Teresa Marrone. It is easy to prepare and tastes great. 
Stuffed Zucchini
1 large zucchini
12 oz. pork sausage
2/3 cup chopped onion
1/3 cup thinly sliced celery
2 tsp. vegetable oil
1 large tomato, diced
1 cup cooked rice
1 egg beaten
1/2 tsp. garlic salt
1/4 tsp. pepper
grated cheese
Slice zucchini horizontally, so you have 2 halves; wrap and refrigerate 1 half for other uses, (or double the recipe). Use a grapefruit spoon, or soup spoon to scrape out the seeds, leaving a rounded trench up the middle. Sprinkle the cut side of the zucchini generously with salt; Set it aside for about 30 minutes, then rinse off the salt and drain the zucchini.
While the zucchini is salting, fry the pork sausage in a large skillet over medium heat, stirring frequently to break up the meat. When the meat has lost it’s pink color, add the onion and celery and cook stirring occasionally until the sausage is cooked through and the vegetables are tender. Transfer the sausage mixture into a large mixing bowl and allow it to cool slightly. Pat the rinsed and drained zucchini dry with paper towels. Rub the outside of the zucchini with the oil and place on a large baking sheet. Heat the oven to 350 degrees.
Add the tomato, rice, egg, salt and pepper to the cooled sausage mixture. Scoop it into the trench in the zucchini, packing firmly and rounding the top.
Sprinkle with grated cheese over the top. Bake until the zucchini is tender and crisp, stuffing hot and the cheese melts, about 35 minutes. To serve, slice into 3″ or 4″ wide pieces.
Enjoy!
Thanks for reading!
Barb
Posted in Cooking in your kitchen on August 17th, 2007 by Barb | | 0 Comments
