Ingredients with Measurements:
- 4 medium zucchinis
- 1 pound Italian sausage
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or melon baller
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon or melon baller, leaving a 1/4-inch thick shell. Reserve the flesh.
3. In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain the excess fat.
4. Add the diced onion, bell pepper, garlic, and reserved zucchini flesh to the skillet. Cook until the vegetables are softened, about 5 minutes.
5. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, egg, salt, and pepper.
6. Stuff the zucchini halves with the sausage mixture and place them on a baking sheet.
7. Drizzle the stuffed zucchinis with olive oil and bake for 25-30 minutes, or until the zucchinis are tender and the filling is golden brown.
8. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 250
- Fat: 16g
- Carbohydrates: 10g
- Protein: 17g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for Italian sausage.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped spinach or kale to the filling for extra nutrition.
- Top the stuffed zucchinis with marinara sauce and mozzarella cheese for a classic Italian twist.
- Use different types of sausage, such as spicy or sweet, for a different flavor profile.
Tips and tricks:
- Be sure to leave a 1/4-inch thick shell when scooping out the zucchini flesh to prevent the shells from breaking.
- Use a spoon or melon baller to scoop out the flesh for easier and more precise scooping.
- Drizzle the stuffed zucchinis with olive oil to prevent them from drying out in the oven.
Storage instructions:
- Store leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed zucchinis in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed zucchinis on a platter with fresh herbs and lemon wedges for a pop of color.
Garnishes:
- Garnish the stuffed zucchinis with chopped parsley or basil for added flavor and freshness.
Pairings:
- Serve the stuffed zucchinis with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the zucchinis are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Be sure to cook the Italian sausage to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
- Stuffed zucchinis, also known as courgettes, are a popular Mediterranean dish that originated in Italy.
Flavor profiles:
- Savory, meaty, and slightly sweet from the zucchini.
Serving suggestions:
- Serve the stuffed zucchinis as a main dish for dinner or as an appetizer for a party.
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Region: Italian