stuffed zucchini

2 medium-sized zucchini
1/3 cup finely chopped onion
1 tablespoon olive oil
2 teaspoons flour
1/2 teaspoon crushed dried basil
1/8 teaspoon pepper
1/2 cup milk
1 slightly beaten large egg
1 pound sweet or hot sausage, crumbled, browned well and drained thoroughly
1/2 cup grated parmesan cheese
3/4 cup shredded provolone cheese
Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
Cut zucchini in half lengthwise. Place cut side down in a microwave-safe baking
dish and microwave on HIGH for 2 to 3 minutes or until almost tender. Scoop out pulp
leaving about 1-1/4-inch thick shell. Set shells aside. Finely chop pulp and set aside.
In a medium saucepan, sauté onion in hot oil until tender but not brown. Add
chopped zucchini pulp and cook for 1 minute. Stir in flour, basil and pepper. Add milk
and, stirring constantly, cook mixture until thick and bubbly. At this consistency, cook
and stir for 1 additional minute.
Very slowly spoon 3 or 4 tablespoons of zucchini mixture into beaten egg,
beating vigorously to keep egg from curdling. Then, pour egg mixture very slowly into
remaining bulk of zucchini mixture, stirring constantly. DO NOT ALLOW THIS TO BOIL
as mixture will curdle. Add well-drained sausage and parmesan cheese and stir well to
Spoon mixture into zucchini shells and place in prepared baking dish. Sprinkle
provolone cheese over top o fstuffed shells. Bake, uncovered in preheated oven for 25
to 30 minutes or until filling is hot and bubbly and cheese is lightly browned. Makes 4
servings. Enjoy!
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