Italian stuffed zucchini boats
STUFFED ZUCCHINI BOATS
Preheat oven to 400 degrees F.
Coat a 9- x 13-inch baking dish with cooking spray.
INGREDIENTS:
3 medium sized zucchini, sliced lengthwise (interiors scooped out, as below)
4 fresh Roma tomatoes, chopped
1 lb. Italian sweet (or hot) sausage, removed from casing & sauteed
(drain off grease from sausage; crumble up)
1/4 cup - 1/2 cup grated Romano cheese (or Parmesan)
1 big handful chopped fresh Italian parsley
1 cup Seasoned Italian bread crumbs (Progresso)
Extra Virgin Olive Oil
Salt & Pepper to taste
Minced fresh garlic to taste......
Mozzarella cheese, shredded (to put on top of zucchini boats before baking)
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Slice the zucchini in half lengthwise (EQUALS SIX HALVES)
Scoop out the pulp from the zucchini with a spoon.
Roughly chop & place in a large mixing bowl.
Combine with the all other ingredients and enough extra virgin olive oil to moisten the entire mixture. Add salt, pepper, garlic to your liking.
Fill each zucchini half with the mixture and top with mozzarella cheese.
Bake at 400 degrees for 25 minutes or until tender
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Ovens vary so use your best estimate of time for yours.......
(you can steam the zucchini boats ahead of stuffing which will shorten the baking time slightly......)
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