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Stuffed Zucchini with Italian Sausage and Parmesan Cheese
Ingredients
- 4 medium zucchini
- 1/4 pound Italian pork sausage
- 1/4 cup coarsely chopped onion
- 1 clove garlic minced
- 1/2 cup Parmesan cheese
- 1/2 cup crushed Saltine crackers
- 1 egg, lightly beaten
- 1/4 teaspoon dried thyme leaf, crumbled
- Salt to taste
- A dash of pepper
Directions
- Preheat the oven to 350 degrees.
- Wash the zucchini.
- Cook all four zucchinis in boiling salted water until tender. This usually takes about 7 to 9 minutes.
- Slice each zucchini in half lengthwise.
- Remove the squash, mash, and set aside.
- Place shells in a baking dish, and set aside.
- In a large skillet over medium heat, cook the sausage with the chopped onion, and drain off excess fat. While doing this, stir in mashed zucchini.
- Save two tablespoons of Parmesan cheese for topping, add the remaining Parmesan cheese to the meat mixture along with the leftover ingredients.
- Mix very well. Spoon the mixture into zucchini shells. Lightly cover the stuffed zucchini with the leftover two tablespoons Parmesan cheese.
- Bake stuffed zucchini for 25 to 30 minutes in the oven.
- Remove, and enjoy!
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Reviews
I really liked this recipe, but made some substitutions. I was using a huge zucchini from my uncle's garden, so I only needed one. I sliced it in half and cooked it in the oven for about 30 minutes. I didn't have saltines, so I used bread crumbs. I didn't use the squash I removed because it was mostly big seeds. I took the sausage out of the casing to cook it and actually used 1 pound of sausage. This was enough to fill both halves.
Our family and guest loved this recipe. My mother in law took my printed recipe with her! It's a keeper!
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