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Monday, November 30, 2015

Stuffed Zucchini


The family requested a dinner of grilled peppercorn beef tenderloin, mashed potatoes, and zucchini. While I was thinking about the preparations for dinner my mind started wondering - how should I prepare the zucchini. Cause you know, sometimes you just want something a little different. I decided to make a stuffed zucchini and OH M GEE it turned out so good that I had to share it with y'all! The stuffed zucchini that I used as a side dish, honestly could have been a meal itself. This recipe serves four. It takes about 15 minutes to prep and bakes for 45 minutes.

Ingredients:
  • 2 small to medium Zucchini
  • 1/4 lb Country Breakfast Sausage, I used Neese's but any brand will work
  • 1 fresh stack sleeve of original Ritz Crackers, crushed. If you do not have fresh stack sleeves, just use half of a regular sleeve.
  • 2 tbs grated Parmesan Cheese
  • 1 Egg, lightly beaten
  • 1 tbs Sour Cream
  • 1/8 tsp Onion Powder
  • Salt & Pepper to taste
  • 1/4 c Shredded Cheese, I used cheddar
  • Chicken Stock or Broth


Start by cutting your zucchini in half and scoop out the middle with a spoon, leaving about 1/4" of the shell. Reserve the zucchini you scoop from the shell, it will be used in the filling.

Preheat your oven to 350 degrees.

In a small skillet scramble cook the sausage. Chop up the zucchini you scooped out and add to the sausage when it's browned and saute for 3 or 4 minutes.



In a small mixing bowl crush a fresh stack sleeve of Ritz crackers. I used crackers because I didn't have bread crumbs on hand. If you prefer to use bread crumbs, use 1/4 cup of bread crumbs instead.
Add the browned sausage & zucchini mixture to the bread crumbs. Add the grated Parmesan, sour cream, salt, pepper and onion powder. Stir to combine. Add egg and mix everything together.


Add your zucchini "boats" to a baking dish and fill each one with the filling mixture.

 Add 1/4" of chicken stock or broth in the bottom of the dish. Cover with foil. Bake at 350 degrees for 35 minutes. Remove the foil, top with shredded cheese and bake uncovered for another 10 - 15 minutes until the cheese is melted.


Let stand 5 minutes before serving. They are incredibly delicious! You'll be wanting these again!










1 comment:

  1. I love the stuffing for your Zucchini! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    ReplyDelete

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