Sausage Stuffed Zucchini

Recipe by P48422
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
  • Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
  • Finely chop the remaining 2 squash.
  • Preheat the oven to 350 degrees F.
  • Prepare sheet pan by very lightly greasing it.
  • Get out your food processor.
  • Heat 1 tbl of the olive oil in a heavy skillet.
  • Add the shallots and cook until translucent but not brown, about 2 minutes.
  • Add the mushrooms and 1/2 tsp of salt (approx.).
  • Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
  • Transfer the mixture to a large mixing bowl.
  • Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
  • Add to the mushrooms.
  • Add the sausage to the pan and saute until brown.
  • Transfer the sausage to the food processor and process until very fine.
  • Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
  • Taste and season with additional S&P if needed.
  • Fill the zucchini and squash shells, sprinkle with extra cheese.
  • Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
  • Serve with a rice pilaf.
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