I had a wonderful visit from a lifelong friend this weekend. We met when we were around 11 maybe and even though we do not see or talk with each other often; you know life and miles get in the way; it is like we see each other all the time. We pick right up where we left off from our last visit. We spent time going through my garden; she and her boyfriend are new to vegetable gardening. We talked plants and what was working and what wasn’t. They had the dreaded vine borers that I had been plagued with the last few years, this year we did not have that problem thankfully. We have had an abundance of zucchini which inspired tonight’s dinner. I just finished making stuffed zucchini; which I have had and never made before.
While baking is a science and you really need to pay attention to the ingredients and the amounts needed. Cooking is the complete opposite. I tend to use the ingredients I like and have on hand. Stuffing being pretty basic formula; herbs, bread crumbs, a little heat and lots of flavor plus I am a HUGE sausage fan so that is a must. While I was chopping and sauteing I sent my husband to the garden for some herbs. I asked for parsley and whatever else he would like. He came back with thyme, basil and parsley.
Even though I did spend a little time looking online for some ideas in the end I used what I had on hand and made a stuffing that tasted really good. I can only imagine once the sauce and mozzarella meld with the squash and stuffing it will taste pretty amazing. I will let you know in about an hour. They were delicious – my husband and I both agree to make them again.
Here is how I made mine – shallot, onion, zucchini, garlic and the herbs were from my garden – I think that is SO cool!
2 Shallot minced – soften in the sausage pan after the sausage is cooked
2 small onions minced – soften along with the shallot
3 Cloves of garlic pressed
3 zucchini halved and seeded – chop and add to stuffing
1 jalapeno – seeded and minced
1 yellow pepper minced
Package of sweet Italian sausage casing removed and crumbled – browned in a pan
½ cup Breadcrumbs
½ cup Parmesan cheese grated
1 jar of spaghetti sauce
Thyme, basil and parsley – all from my garden
Wash and remove the stem and bottom of the zucchini, in a bowl add all the other ingredients and herbs; stir and let meld for a bit. Preheat the oven at 350’ get out a baking dish. Fill the zucchini with the yummy stuffing and cover with the sauce and mozzarella. Cover with tin foil for 40 minutes then uncover and cook another 20 or so till bubbly and browned we do like our squash al dente versus mush so please cook to your likeness – if you need to place under the broiler for a few minutes please do. I think food tastes better when it looks amazing – the company helps with this too.