ZUCCHINI STUFFED WITH ITALIAN SAUSAGE
Number of servings : 4 Prep time: 15 minutes Cooking time: Stuffing, 5 minutes; baking, 15 to 20 minutes Type
Number of servings : 4
Prep time: 15 minutes
Cooking time: Stuffing, 5 minutes; baking, 15 to 20 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 small zucchini
30 ml olive oil 2 tbsp.
1 small onion, finely chopped
1 garlic clove, chopped
450 g Italian sausage (sweet or hot) 1 lb.
125 ml Italian bread crumbs 1/2 cup
125 ml Monterey Jack cheese, grated 1/2 cup
1 large egg, beaten
375 ml homemade or commercial tomato sauce 1 1/2 cups
125 ml Mozzarella cheese, grated 1/2 cup
Preheat oven to 200°C / 400°F.
Remove sausages from casing and crumble meat.
Trim ends of zucchini and cut in two lengthwise. Remove seeds and scoop out some of the pulp. Set aside.
Sauté onion in oil over low heat until softened. Add garlic, cook one minute. Add sausage meat and cook until browned, breaking pieces up with the back of a spoon.
Add bread crumbs and Monterey Jack cheese. Mix well. Remove from heat and let cool for one minute. Add beaten egg and mix well.
Stuff zucchini with the sausage mixture.
Pour tomato sauce into a 25-cm (10-in.) baking dish. Arrange the stuffed zucchini in the dish and sprinkle with Mozzarella cheese. Bake until cheese is browned and bubbly. Serve hot.
Don’t overcook the sausage meat, as it will cook again in the oven.