Stuffed Zucchini
Makes 4 or 8 servings
Ingredients:
4 long zucchini
3 tablespoons olive oil
1 small onion, diced
8 ounces ground fresh Italian sausage meat
3 cloves garlic, thinly sliced
1/4 cup diced tomatoes
1/4 cup red wine
2 slices white bread, crusts removed
1/2 cup heavy cream
1/2 cup Italian breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 large egg
2 tablespoons extra-virgin olive oil
1 teaspoon chopped basil leaves
1 teaspoon chopped oregano leaves
salt and pepper to taste
4 tablespoons diced unsalted butter
3/4 cup chicken broth
Preparation:
Rinse the zucchini well and trim off the ends. Split each
in half lengthwise. With a teaspoon, scoop out the flesh, leaving 8
"shells."
Set shells aside. Finely dice the flesh. In a sauté pan set over medium
heat, heat oil and add diced onion. Add sausage meat and garlic and cook 3
to 4 minutes. Add zucchini flesh, tomatoes and wine and cook 5 to 7 minutes
on low heat.
Dice bread slices and toss with heavy cream in a small bowl. In a large
bowl, combine cooked sausage and vegetable mixture, soaked bread, bread
crumbs, cheese, egg, oil, basil and oregano; mix well. Season to taste with
salt and pepper if needed.
Preheat oven to 350 degrees. Fill the zucchini shells with the stuffing
mixture and place shells in a casserole or stainless steel pan. Dot with
butter. Pour broth into pan. Bake for 20 to 25 minutes.
Source: Ed Leonard, CMC
|
