Stuffed Zucchini

Another simple dinner. An overly stuffed zucchini. Mwhahahaha... That can also be a light supper. I had gotten a large long zucchini from the farmer's market over the weekend. When I buy produce, I usually don't have a clue as to what I'll be making with them. But I do stare at the endless selection to almost no end, trying to decide whether or not to purchase them. I think the vendors think I crazy.

I had vienna sausages, onion, and a lovely heirloom tomato. Mixed all that up to a good helping of panko crumbs after doing a quick saute of the sausage and onion. Baked in the oven for close to half an hour to give the top a crisp crust and the zucchini a nice roast. Delish!!! The tomato sauce on the plate is completely optional. I did that for decor. You can omit the sausage to make this a completely vegetarian dish or replace it with another vegetable.

Serve 2




Stuffed Zucchini

1 Large long zucchini
3 vienna sausage links or your preferred sausage (minced)
1/2 medium tomato (chopped)
1/2 small onion (chopped)
1 c panko crumbs
1/2 c grated parmesan (plus extra)
Olive Oil

Preheat your oven to 375˚F

Cut the zucchini in half and hallow out the middle with a spoon. Save the insides in a bowl and chop them in to bits.

In a skillet, saute the onions and sausage for a few minutes until the onions are translucent in a tiny drizzle of olive oil. Remove from the skillet and add it into the bowl of the zucchini bits. Mix in the panko crumbs and grated parmesan.

Take the zucchini boats and stuff them with as much of the mixture. Sprinkle more parmesan on top.

Place them on a lightly greased baking sheet. Place some balled up foil on the sides to keep from the boats from falling over.

Bake for 25 min.