We’ve received a good amount of zucchini from our CSA this year, but I think they’ve finally been supplanted this week by fall squashes like butternut and acorn for the remainder of the season. I’ve enjoyed cooking with all the zucchini we received though, especially my lemon pasta with zucchini and feta (which is one of my new favorite dishes), and of course my late aunt’s zucchini bread. I wanted to do something different with the last few though, so I decided to try stuffing them. Once baked and stuffed, I cut them into slices and served them as an appetizer for hubby and I before dinner. Suffice it to say that we had a very small dinner that night, because we ended up polishing off almost the entire plate! But, since it is zucchini after all, we didn’t have to feel too guilty about it. If you still have some zucchini hanging around that you don’t know what to do with, give these a try!
- 1 large zucchini
- 1/2 tsp kosher salt
- 1/2 Tbsp olive oil
- 3 links hot turkey sausage
- 1/4 onion, diced
- 2 cloves garlic
- 1 Tbsp white cooking wine
- 1/4 tsp fresh basil
- 1/4 cup shredded cheddar cheese
Preheat the oven to 450 degrees and slice the zucchini in half lengthwise. In a 9×13″ baking dish, place the zucchini side by side. Add 1 cup water to the dish and cover with foil. Bake until the zucchini begins to soften, about 15 minutes.
Using a spoon, scoop out the flesh, leaving the zucchini bowls about 1/4″ thick. Sprinkle the insides of the zucchini with the salt to draw out excess moisture. Dice the scooped zucchini insides and set aside.
In a medium skillet sprinkled with the olive oil, brown the sausage. When finished cooking, place in a bowl. Add the diced zucchini, onion, garlic, white wine, and fresh herbs to the skillet and cook until all of the moisture is absorbed. Mix the sausage back in.
Reduce the oven heat to 400 degrees. Spoon the stuffing into the zucchini bowls and top with the cheese.
Bake about 10 minutes longer or until the cheese is melted. Cut into slices and serve immediately.