Italian Stuffed Zucchini

Italian Stuffed Zucchini

Ingredients For Sausage Stuffed

    4 medium zucchini, cut in half lengthwise
    1 tablespoon olive oil
    8 ounces sweet loose Italian sausage
    8 ounces hot loose Italian sausage
    1 clove garlic, minced
    1 small onion, chopped
    2 medium vine-ripened tomatoes, chopped
    Kosher salt and freshly ground black pepper
    1/2 cup Parmesan, finely grated
    1/2 cup mozzarella, shaved
    1/4 cup breadcrumbs
    2 tablespoons chopped fresh parsley

Recipe

Preheat the oven to 400 degrees F. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Ingredients for Shrimp and Sausage stuffed

    Zucchini
    Kosher salt, pepper and olive oil.
    one egg
    12 ounces hot Italian sausage
    12 ounces roughly chopped wild shrimp
    salsa chipotle, mayo, and fresh cilantro.

Recipe

Cut three zucchini in half the long way and scoop out the seed portion in the center with a spoon. Transfer zucchini boats to a foil lined sheet pan and season with Kosher salt, pepper and olive oil. Then roast in a preheated 350°F oven for 10 minutes. While zucchini boats are roasting, mix one egg, 12 ounces hot Italian sausage, and 12 ounces roughly chopped wild shrimp. Remove zucchini from the oven and stuff with shrimp and sausage mixture. Return the pan to the oven and roast for 15 minutes or until the stuffing reaches an internal temp of 165°F. Transfer stuffed zucchini to individual plates, or a large platter if you’re serving your family, top with salsa chipotle, mayo, and fresh cilantro.