|Zucchini stuffed with italian sausage, mushrooms and onions|
Here is the recipe, revamped of course, enhanced, but nothing is ever set in stone. Flip a few things around and try to make it your own!
4-5 zucchini (make them medium size, not too skinny and not the big fat ones either - just a nice, average sized zucchini)
1 c panko breadcrumbs (can use fresh bread crumbs. I had a loaf of challah lying around and put a few slices in the food processor and used that. Worked perfectly)
1 to 1-1/2 lbs bulk Italian sausage
1/4 c finely chopped onion
1/2 c diced mushrooms
1 T butter or olive oil
1 c Parmesan cheese
1 T Worcestershire sauce
Salt and Pepper to taste.
|the zucchini boats|
Using a medium-sized sauté pan, sauté onions in butter/olive oil, until transparent and soft. Add to mixing bowl with zucchini flesh. Sauté chopped mushrooms in same pan and when soft, add to bowl as well. Brown Italian sausage in same pan, until just slightly brown and crumbled. Add to bowl. In bowl mix veggies and sausage well. Add breadcrumbs, cheese, worcestershire, salt and pepper. Mix thoroughly. Scoop stuffing into zucchini boats. Sprinkle tops with a little bit of parmesan cheese.
Bake in a 375 degree oven for about 20-25 minutes, until zucchini is soft.
Can be served with a salad for a full meal or cut into quarters and serve as a side dish!
STUFFED ZUCCHINI PRINTABLE RECIPE