While at the Farmers Market I came across a very interesting vegetable, a round zucchini. I thought it would be perfect vessel to stuff, just as I would a pepper. I decided to mix up the ingredients and to my happy surprised my family loved it, including my somewhat picky son. It was requested that I make this dish again, which is exactly what every aspiring cook wishes to hear.
Stuffed Round Zucchini
Makes 2 to 3 servings
- 2 round zucchini
- 4 sausage links with casing removed
- 1/3 cup rice
- 1 tsp dried basil
- 1 small tomato, diced
- 1/3 cup of tomato sauce
- 2 tbsp parmesan cheese
- 2 tbsp butter, melted
- 1/2 cup Panko breadcrumbs
- olive oil
- salt & pepper
- Preheat oven to 400 degrees
- Wash and dry zucchini, then cut in half through stem straight down to bottom. Scoop out the seeds and then the flesh with a melon baller. Leave about 1/4 to 1/2 inch of flesh onto the shell. Squeeze the extra moisture from the flesh, then chop and set aside in a medium bowl.
- Rub olive oil on the inside and outside of the zucchini shells. Place into a baking dish with the cut side up. Sprinkle with salt and pepper.
- Bake the zucchini shells in the 400 degree oven for 15 minutes. Drain any excess liquid that may accumulate in the shells when down cooking. Set aside.
- Cook the rice in a 2 to 1 water ratio – 1/3 cup rice and 2/3 water. When complete add to the bowl of chopped zucchini.
- Remove the sausage meat from the casing and cook the meat over medium heat until cooked through. Break up the meat as it is cooking.
- When the sausage is done add to the pan the following: zucchini, rice, basil, chopped tomatoes, and sauce. Cook on low heat until the tomatoes and zucchini soften. Stir in the cheese at the end.
- Scoop the mixture into the zucchini shells.
- Combine the melted butter with the breadcrumbs, then evenly distribute onto of the meat/zucchini mixture.
- Return the baking dish with the filled shells back to the hot oven and cook for 10 minutes more, or until the breadcrumbs have browned.
Serve hot, enjoy!