Recipe by Gwen35
This comes from a book published by Reader's Digest called "Cook Now, Serve Later". It takes a little time, but it is really good. Would be nice - different - for a dinner party or special occasion. I have made it three or four times, and was pleased each time.
Top Review by Maryland Jim
Very nice and easy recipe. We have quite a few zucchini squash and I happened to have a pound of bulk sausage so this was a perfect recipe. I used the thyme instead of the marjoram. Will definitely do this again. Thanks a quick and easy way to use up the excess squash.
- 4 medium zucchini, cut in half lengthwise
- 8 ounces Italian sausage (hot or sweet)
- 1 medium yellow onion, finely chopped
- 3 tablespoons fresh parsley, minced
- 2 tablespoons fresh basil, minced (2 tsp. dried)
- 1⁄4 teaspoon dried marjoram or 1⁄4 teaspoon thyme, crumbled
- 1⁄4 cup fine dry breadcrumb
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 egg
Directions See How It's Made
- Preheat oven to 350°F.
- Place zucchini halves in large saucepan, weigh them down with a small plate so they will cook evenly, and cover with boiling water.
- Over moderately low heat, simmer for six to eight minutes or until the zucchini are almost tender. Drain and refresh under cold running water.
- With a spoon, scoop the pulp from the zucchini, leaving 1/4" border all around.
- Chop the pulp coarsely, transfer to a sieve, and press with the back of a spoon to extract any excess liquid; set pulp aside. Invert the zucchini on paper towelling to drain.
- Remove and discard sausage casings, break up the meat and saute in a 10-in. skillet over moderate heat for five minutes. Add the onion, parsley, basil and marjoram; cook five minutes more or until the onion is soft.
- Remove from the heat, add the bread crumbs, two tablespoons of the Parmesan cheese, salt and pepper.
- Add some, or all, of the zucchini pulp to the mixture.
- Mix the egg with the stuffing mixture and fill the zucchini boats with equal amounts of the stuffing.
- Place the zucchini boats in a 9" x 13" x 2" baking dish and sprinkle with the remaining two tablespoons Parmesan cheese.
- Bake, uncovered, for 35 to 45 minutes or until the zucchini are heated through and the filling has a lightly browned crust.