Sausage and Cheese Stuffed Zucchini

Oct 22nd

This dinner was a hit for everyone in the family, EVEN THE PRESCHOOLER. That’s really saying something. It came together surprisingly quickly for how fancy the end result looked; I’m going to file this away as a great quick weeknight meal. Do you have a jarred tomato sauce you love? If so, this is literally a four ingredient dinner. I don’t so I always keep a can of diced tomatoes in my cupboard. Fresh garlic is a kitchen staple so I’m just a whir of the blender away from a fresh tasting, simple tomato sauce. Great for dipping and perfect for homemade pizza.

Do you eat your food all together? Like, if I have rice and fish on a plate, most of my bites contain both items. This is not the case for Rich. He eats all of one thing before moving on to the next. I’m constantly saying, “you know, that actually tastes better when combined” but he tells me to lay off and let him eat how he wants to. This stuffed zucchini presented a problem when he started digging out the filling and eating it as a stand-alone (insert shocked and appalled emoji face). After I shared my opinion he started eating it with his hands like it was hotdog. I actually had less of a problem with this. Hopefully by now you’re feeling sorry for my husband that he has such a food bully for a wife.

Sausage and Cheese Stuffed Zucchini

Serves 4

4 medium to large zucchini, halved

10 oz. spicy Italian turkey sausage links

1/2 tsp. dried oregano

8 oz. fresh mozzarella, diced

kosher salt

Sauce

1 (14 oz) can diced tomatoes, drained

2 cloves fresh garlic

Salt and pepper to taste

1. Scrape the seeds and pulp from the zucchini, leaving a about 1/4 inch intact. Reserve pulp and roughly chop.

2. Meanwhile, remove sausage from casing and cook over medium high heat, stirring to break up chunks. Stir in oregano.

3. Squeeze the reserved pulp dry in a clean dishtowel and measure out two cups’ worth – add to sausage and stir to combine.

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4. Add cheese to sausage/zucchini mixture and stir to combine.

5. Meanwhile, place zucchini boats on plate and microwave – one minute per zucchini half (you won’t fit them all at once – so the time will vary depending on how many you cook).

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6. Place the zucchini boats on a foil lined baking sheet and sprinkle with kosher salt. Heat the oven on broil (high).

7. Spoon sausage mixture into zucchini boats, dividing the mixture evenly. Broil until cheese is bubbling and turning golden.

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8. To make sauce blend ingredients together and taste for seasoning. Heat, if serving immediately, in a microwave-safe bowl. Spoon sauce over zucchini and serve.

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