Stuffed Zucchini

This weekend wrapped up the much-anticipated FEAST PORTLAND that was, quite actually more than what we hoped it to be. Not just great food, but great inspiration and a feeling of fantastic community. The production was flawless and even though there were an additional 10,000 people in town, there were zero lines and zero attitude. Can’t wait for next year!

Can you believe that we’re nearing the start of October? I’m practically beside myself. The time picks up speed right around July and in the blink of an eye we’re at the end of September. While it crept up quickly, this time of the year is when we’re the happiest. Our trips to the farmers markets and the promise of pumpkins get us all revved up for Halloween. The turning leaves remind me of upstate NY as we look forward to corn mazes and apple picking. By the way — there may be nothing on the culinary planet that I love more than a caramel apple. NOTHING. I’ll be, without question eating them every chance I get!

So you know that I’d never put something on this website that didn’t work with your crazy, demanding schedule — I’ve got your back! Last night involved this sweet little dish that was quick and easy. Bryce liked that they looked like boats which, as you know goes a long way in getting kids to try something new. Any whimsical angle is a plus.

Stuffed Zucchini

2 large-ish zucchini’s split down the middle, seeds carved out
3-4 mild italian chicken sausages, casing removed
1 onion, diced
1 tomato, seeded and diced
1 small red bell pepper, diced
1 med sized potato, diced
1 handful of parmesan cheese, plus more for topping
1 handful of shredded mozzarella (the fresh mozz has too much water, packaged better)
Salt and pepper to taste
Olive oil (1 tbsp for the zucchini, 2 tbsp for the filling)
Dried oregano
Fresh basil

Preheat the oven to 375 degrees.

Hollow out the zucchini and season with salt, pepper and a little bit of olive oil.
In a saute pan on med high, heat a couple of tablespoons of olive oil and add onions. Add a pinch of salt and cook for about 5 minutes.

Turn the heat down to medium and add chicken sausage, potato, red pepper, tomato, oregano, salt, pepper and cook for another 5-7 minutes, stirring frequently. Add the parmesan cheese. Add bits of fresh mozzarella and torn basil leaves and turn off the heat.
Note: Finely chopped mushrooms would be great in this, or if you wanted to use brown rice instead of potato in the mixture it would work really well. You would just fully cook the rice before adding it to the pan. I’m going to try this next time!

Spoon the filling into the zucchini boats and top with more parmesan cheese. Put into the oven for about 35-40 minutes. Serve with a green salad. Deelish.

Have a fantastic day!!

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