Prep 1 hr
Cook 30 mins
Here is a great recipe I created for stuffed zucchini. Aren't I humble. I heard people moaning when they ate this... or maybe that was me moaning. Oh well, everyone took 2 - 3 helpings of this and polished off what I thought was going to be my lunch for the week.
- 6 large zucchini
- 4 tablespoons olive oil
- 1 (12 ounce) packagejimmy dean low-fat breakfast sausage
- 1 large onion (large dice)
- 4 ounces cream cheese
- 24 ounces homemade marinara sauce (if you use canned... sauté a little garlic, parsley, and olive oil and let it simmer for 15 - 20 min)
- 8 ounces mozzarella cheese (shredded)
- Bring a large pot of water to a boil.
- Do not trim the top or bottom of the zucchini.
- Place the whole zucchini in the water and let simmer for approximately 5 minutes.
- You just want the zucchini to soften.
- Therefore, you will need to take less time if you can't find large zucchini.
- Remove the zucchini and let cool.
- Once you can handle them without burning yourself cut them in half and scoop out a cavity leaving a good thick wall for support.
- Put some olive oil in the bottom of the baking pans, a thin layer of the marinara, then place the zucchini in one layer.
- Sauté the onions with olive oil until they become transparent.
- Add the crumbled sausage and continue sautéing until the sausage is cooked.
- Allow this mixture to cool slightly.
- In a food processor take the sausage mixture, zucchini"insides", and cream cheese.
- Pulse slightly until you have combined the ingredients into a fairly smooth mixture.
- Make sure you don't process too long or it will become baby food.
- Place the sausage mixture in the zucchini halves, top with the marinara and mozzarella cheese.
- Bake for 30 minutes at 350 degrees.
- FYI- You can prepare this up to 24 hours in advance and refrigerate before baking.
- You may need to add 5 to 10 minutes to the baking time since the dish is chilled.
I thought this was delicous. I used italian sausage instead of breakfast and used ricotta cheese instead of cream.