This meal could not be simpler, or more delicious. It takes about 15 minutes to prepare, 30 minutes to bake, and about 3 minutes to devour! Smother with sauteed mushrooms or onions for a beautiful presentation, top with freshly chopped garden tomatoes, or eat by itself for a delicious, easy meal.
Stuffed Zucchini by Erin Taylor
1 box instant stuffing mix (I even used the generic brand and it was delicious!)
1 medium zucchini (about a foot long and about 3-4 inches across.)
1/2 lb. breakfast sausage (I prefer the kind not in the casings, but you can use the link kind and remove the casings)
Olive oil
salt and pepper
Turn oven on Broil setting. Slice zucchini in half cross-wise, and then cut each half in half lengthwise. Scoop out the seedy center with a spoon so you have a nice, smooth chanel running down the length of the zucchini. Place a sheet of tin foil on bottom of baking sheet. Brush a little olive oil on pan where the zucchini will sit. Place zucchini halves onto foil lined sheet and brush tops with more olive oil. Sprinkle with a dash of salt and pepper and place in oven on middle rack and broil for 10-12 minutes or until tops are browned. (At this point you will begin making stuffing while zucchini is in oven.) Remove zucchini from oven and let cool a few minutes before stuffing. *Turn oven setting to Bake at 375 degrees.*
Prepare stuffing mixture while zucchini is broiling.
Make stuffing according to box directions, omitting butter or oil. (You won't need it with the sausage inside.) When stuffing is made, crumble (uncooked) breakfast sausage into the mixture and stir thoroughly with a wooden spoon (NOT your hands, it's too hot!) until mixed well. Scoop mixture into chanel in zucchini and spread across evenly. Use all the stuffing by heaping it across each zucchini evenly.
Drizzle tops of zucchini with a little olive oil and place in oven set to 375 deg. Bake for 30 minutes until stuffing is crispy and browned. Remove from oven and let sit a few minutes before serving.
*Optional: You can make sauteed mushrooms or onions to place on top. Makes for a beautiful presentation and an extra pop of flavor, although it doesn't need it!
Stuffed Zucchini by Erin Taylor
1 box instant stuffing mix (I even used the generic brand and it was delicious!)
1 medium zucchini (about a foot long and about 3-4 inches across.)
1/2 lb. breakfast sausage (I prefer the kind not in the casings, but you can use the link kind and remove the casings)
Olive oil
salt and pepper
Turn oven on Broil setting. Slice zucchini in half cross-wise, and then cut each half in half lengthwise. Scoop out the seedy center with a spoon so you have a nice, smooth chanel running down the length of the zucchini. Place a sheet of tin foil on bottom of baking sheet. Brush a little olive oil on pan where the zucchini will sit. Place zucchini halves onto foil lined sheet and brush tops with more olive oil. Sprinkle with a dash of salt and pepper and place in oven on middle rack and broil for 10-12 minutes or until tops are browned. (At this point you will begin making stuffing while zucchini is in oven.) Remove zucchini from oven and let cool a few minutes before stuffing. *Turn oven setting to Bake at 375 degrees.*
Prepare stuffing mixture while zucchini is broiling.
Make stuffing according to box directions, omitting butter or oil. (You won't need it with the sausage inside.) When stuffing is made, crumble (uncooked) breakfast sausage into the mixture and stir thoroughly with a wooden spoon (NOT your hands, it's too hot!) until mixed well. Scoop mixture into chanel in zucchini and spread across evenly. Use all the stuffing by heaping it across each zucchini evenly.
Drizzle tops of zucchini with a little olive oil and place in oven set to 375 deg. Bake for 30 minutes until stuffing is crispy and browned. Remove from oven and let sit a few minutes before serving.
*Optional: You can make sauteed mushrooms or onions to place on top. Makes for a beautiful presentation and an extra pop of flavor, although it doesn't need it!
