I knew right away that I wanted to make a stuffed zucchini recipe for my main dish for squash week. One of my favorite go-to dinners is a sausage and pepper pasta that is fantastic. That recipe was the inspiration for my stuffed zucchini. I hope you enjoy!
4 large zucchini
About 1/2 pound Italian sausage
About 1/2 pound ground beef
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
4-5 cloves garlic, finely chopped
Salt and pepper
Fresh basil, chopped
Slice zucchini in half lengthwise and parboil the by placing the halves in a large pot of boiling water for 10-15 minutes, or until it’s tender when pierced with a fork. Drain and set aside to let it cool. While the zucchini is cooling, brown the sausage and ground beef in a skillet with bell peppers, onions, garlic, and salt and pepper to taste. Once the sausage has browned, add 3-4 tablespoons of red wine to the pan and let it simmer for 5 minutes. Add basil and stir.
Scoop out the seeds and flesh of the zucchini with a spoon, leaving enough of a shell for stability. Fill the zucchini with the sausage mixture.
Bake on a baking sheet at 375 for about 10-15 minutes. If zucchini is still warm, you may omit this step.
Grate Romano cheese over the top Sprinkle with the fresh basil to garnish.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg