I’ve got a new found love for zucchini and almost started drooling when I saw these on Annie’s Eats. I should have read the directions all the way through, because I didn’t have enough time to let these bake with the zucchini…so I made a few changes and cooked the veggies while making the filling and broiling afterward – worked like a charm.
I made a few ingredient tweaks, either due to allergies or just plain forgetting an ingredient…but these were fabulous!
1 Zucchini, about 12 inches long or 2 6-inch
2T. Olive oil, divided
½C. Onion, chopped
3 Cloves garlic, minced
½C. Mushrooms, chopped (did not use)
1lb. turkey sausage, casing removed
2T. Dry white wine
2-3 Tomatoes, seeded and diced
3T. Chopped fresh basil
1t. Minced fresh rosemary (did not use)
¾C. Grated Parmesan cheese (I used soy Parmesan)
1 Egg, lightly beaten
Preheat oven to 375.
Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Put in an oven-safe dish with 1/4 inch of water and set in oven. Allow to cook while you’re making the filling – about 15 min.
In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Crumble and cook the sausage until just about done. Add onion and sauté until tender, about 4-5 minutes more. Add the mushrooms (if using), herbs, tomatoes, wine and garlic to the skillet and sauté another 2 minutes. Remove from the heat.
Drain of any excess fat, remove from heat and set aside to cool. Once the turkey mixture has cooled a little, mix in the Parmesan, egg, salt and pepper.
Remove zucchini shells from oven and place on a foil-lined cookie sheet, and pre-heat your broiler. Fill the zucchini shells with the sausage mixture.
Broil approx. 12 minutes, until golden brown and bubbly. Serve immediately.
Husband Rating – 4.5 out of 5 – “the only thing that could make these better is using real pork sausage”