SAUSAGE-STUFFED ZUCCHINI SHELLS - SAY IT THREE TIMES FAST.
This is a great tasting weeknight meal! Not much elbow grease to it. If you can find sausage out of the casing, get it, it will save you some time. Also, I prefer to use panko breadcrumbs on everything including this dish.
Panko are japanese style breadcrumbs. I remember when you could only find them in the ethnic isle, now they are in the baking isle as well with the other breadcrumbs and now everyone is on board.
SAUSAGE STUFFED-ZUCCHINI SHELLS Adapted from Martha Stewart Living Makes 4 servings
Olive oil cooking spray, if available
1 teaspoon olive oil, plus more for baking dish
4 medium zucchini, halved lengthwise
1 pound mild Italian sausage, removed from casing
1 small onion, chopped
2 garlic cloves, minced
1 cup panko breadcrumbs
1 lemon, zest and juice
1 cup grated Parmesan, reserving 2 tablespoons for garnish
1 teaspoon coarse salt
1 egg, lightly beaten
Preheat oven to 350 degrees. Spray a large baking dish with olive oil cooking spray or drizzle oil. Scoop and reserve pulp from each zucchini half. I like to use a grapefruit spoon. Save the pulp, you’ll need it later! Arrange zucchini shells cut sides up, in the baking dish.
Heat oil in a large skillet over medium-high heat. Add sausage and onion, breaking up the sausage; cook until sausage is no longer pink, about 4 to 5 minutes. Add garlic and reserved zucchini pulp; cook until garlic is fragrant, about 1 minute.
Remove from heat. Stir in remaining ingredients: panko breadcrumbs, zest (bust out your microplane) and juice of a lemon, Parmesan cheese, salt and egg. Spoon mixture into zucchini shells.
Bake, uncovered, 25 to 30 minutes or until zucchini is tender. Don’t be alarmed if it looks dry, spray olive oil cooking spray or drizzle more olive oil. Garnish with reserved Parmesan cheese. If you want to add a little flare, add Parmesan shavings instead.
Get down with Zucchini!