I saw this recipe in Real Simple magazine and immediately wanted to try it. I’m not a huge fan of stuffed peppers, but the contents of this “stuffing” were right up my alley, so I figured I’d give it a try. One half was enough for me, but Andrew ate two. We repeated these numbers for lunch the next day, so three zucchini was the perfect amount for us. I omitted the sun-dried tomatoes called for in the original recipe because Andrew isn’t a huge fan of them.
You could easily make up the “stuffing” the night before, then just halve, scoop, and stuff the zucchini for a super fast meal. Since the weather is turning cool here, I’ve got fall foods on my mind and I think this would be equally good with acorn squash.
Mediterranean Stuffed Zucchini
adapted from Real Simple – September 2010
3 medium zucchini
1/2 lb. Italian sausage, casings removed
1/4 c. grated Asiago cheese
2 tbsp. pignoli (pine nuts)
2 tbsp. chopped sun-dried tomatoes
2 chopped green onions
Halve the zucchini lengthwise. Use a spoon to scoop out the seeds and form the “bowl” for your stuffing. Place halves on a cookie sheet and set aside.
Brown the sausage in a large skillet. Drain grease and combine with remaining ingredients. I had reserved the scooped out zucchini and mixed it in at this point.
Roast at 400 degrees for 12-15 minutes or until zucchini is fork tender. Serve with additional asiago, if desired.