Sausage Stuffed Zucchini Recipe #52139
You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.
by ~Rita~
50 min | 20 min prep
SERVES 6 -12
- 3 zucchini, sliced lengthwise seeds removed rubbed with
- olive oil, and seasoned with
- salt and pepper
- olive oil, to coat bottom of skillet
- 1 1/2 cups cooked crumbled sausage (optional)
- 1 red pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 stalk celery, chopped
- 1/2 cup butternut squash or pumpkin, very finely diced
- 1/2 cup creamed corn
- 1/4 cup golden raisin
- 1 teaspoon cumin
- 1 teaspoon curry
- 1 teaspoon parsley
- 1 teaspoon basil
- salt and pepper
- 1 cup tomato sauce
- 1 cup cooked Bulgar wheat
- 1/4 cup grated parmesan cheese
- 1/2 cup pine nuts
- 1/2 cup white wine
- 1/2 cup chicken stock or vegetable stock
- In a greased casserole dish lay oiled zucchini cut side up.
- In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
- Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
- Adjust seasoning to taste.
- Mound filling onto zucchini halves, top with cheese and pine nuts.
- Pour wine and stock in bottom of pan.
- Bake 30 minutes at 350°F.
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5 stars