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I'm making stuffed zucchini (green) tonight. I thought I'd get everything ready and then assemble and bake when Dane is about done with his game of golf tonight. Supper will be late but that's OK once in a while.
I have cut my nice straight 10" zucchini in half and used a spoon to hollow out the seeds. They look like little green dugout boats the Aztec Indians traveled down the river on!
I've sauted a little onion, celery & carrot seasoned with some fresh thyme, parsley and red pepper flakes and let it cool. I'm going to mix together some spicy breakfast sausage with leftover rice and the vegetables and mix in some panko crumbs that I've softened with buttermilk and a squirt of sriracha hot sauce, oh, and an egg to help bind everything together.
I'll mound the stuffing (raw sausage) in the hollowed out zucchini and cover and bake until the sausage is cooked and the squash is tender. Then I'm planning to uncover, pour on some homemade marinara sauce and top with some slices of fresh mozzarella cheese and return it to the oven until the cheese is melted down into the filling.
It's very similar to what I'd do if I was making stuffed peppers or even stuffed tomatoes. Same idea, just a tweak here or there to make each a little different.
I have cut my nice straight 10" zucchini in half and used a spoon to hollow out the seeds. They look like little green dugout boats the Aztec Indians traveled down the river on!
I've sauted a little onion, celery & carrot seasoned with some fresh thyme, parsley and red pepper flakes and let it cool. I'm going to mix together some spicy breakfast sausage with leftover rice and the vegetables and mix in some panko crumbs that I've softened with buttermilk and a squirt of sriracha hot sauce, oh, and an egg to help bind everything together.
I'll mound the stuffing (raw sausage) in the hollowed out zucchini and cover and bake until the sausage is cooked and the squash is tender. Then I'm planning to uncover, pour on some homemade marinara sauce and top with some slices of fresh mozzarella cheese and return it to the oven until the cheese is melted down into the filling.
It's very similar to what I'd do if I was making stuffed peppers or even stuffed tomatoes. Same idea, just a tweak here or there to make each a little different.
