Random Observation/Comment #366: I was going to make stuffed peppers, but my girlfriend doesn’t like to eat peppers, so I switched it to zucchinis. (This is where you say “awh”).
Recipe: Something stuffed – stuffed zucchinis
I’ve only ever made stuffed peppers and that’s with a rice pilaf for stuffing. This was another level of carving and fun. In this recipe, I decided to add a bit of diced red onions because I had some spare. I cut out the case of the sausages and used a spoon to dig out the seeds from the zucchini. Because I didn’t have mozzarella, I improvised by using Swiss cheese (the same I used for the Chicken Cordon Bleu).
- Make sure you have a big enough pan to fit your zucchinis. They take up a lot of space and you’ll want to make them all at once (instead of in batches).
- You definitely need to cover the pan with aluminum foil for the first 30 minutes so it slow-cooks the sausage.
- Make sure you use the right ratio of breading to sausage because it will change the texture of the filling immensely. Also use the Parmesan and mozzarella instead of the substitute cheeses. I think the salty-ness really brings out more flavors from the zucchini.
- Feel free to add other vegetables into your stuffing because it will only bring out the taste more. I really thought the red onions turned out excellent.
I never thought I’d have that much fun making an easy meal. The baking takes a bit more time and you may want to experiment with the seasoning, but this was overall very simple. Next time, I will definitely try to add a bit of cayenne pepper to bring out some flavors. I could also see myself making this the same method of making stuffed peppers. A bit of pilaf and some more cheese would be fantastic.
~See Lemons Eat Stuffed Zucchinis