Parmesan-Pork Stuffed Zucchini

 

These were fan fabulous!   I used a gorgeous zucchini that was a gift from my friend Kristina.  It was so big I did not need the 4 medium that I would usually use for this recipe. Thanks Kristina!  I also used a summer squash that my husband brought in from the green house, it was too cute so I had to cook it up! 

Ingredients

  • 4 medium zucchini
  • 1 pound pork sausage
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2/3 cup seasoned bread crumbs
  • 1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 4 medium zucchini
  • 1 pound bulk pork sausage
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2/3 cup seasoned bread crumbs
  • 1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/2 cup water

Directions

  1. Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside.
  2. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg.
  3. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.
  4. Place in an ungreased 13-in. x 9-in. baking dish. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.                     Yield: 4 servings.
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