Sausage Stuffed Zucchini

Name: Sausage Stuffed Zucchini
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 4 medium or 2 large zucchini; 6 sweet Italian sausage; 1 large Spanish onion, chopped; 1 red serrano chile, minced; 6 cloves garlic, minced; 1 tbsp dried oregano; 1 cup panko; 3 tbsp olive oil; Salt and pepper to taste; 1 cup sour cream

Jim Kennedy @jimkmaus

Sausage Stuffed Zucchini

Jim Kennedy @jimkmaus

Saved

Ingredients

1 hour

4 people

4medium or 2 large zucchini
6sweet Italian sausage
1large Spanish onion, chopped
1red serrano chile, minced
6 clovesgarlic, minced
1 tbspdried oregano
1 cuppanko
3 tbspolive oil
Salt and pepper to taste
1 cupsour cream

Saved

Steps

1 hour

1

Preheat oven to 350º
2

Slice the zucchinis in half.
3

Scoop out the insides, reserve.
4

Brush the zucchini shells with olive oil, sprinkle salt.
5

Bake for 20 minutes
6

Remove the skin from the sausages
7

In a large saute pan on medium heat, add 1 tbsp olive oil. When it shimmers, add the sausage. Break up into small pieces, cook until brown. Reserve.
8

Add the chopped onion, saute until soft.
9

Add the garlic and serrano, cook for an additional minute. Reserve.
10

Add 1 tbsp olive oil to the pan, then add the reserved zucchini. Add the oregano. Sauté till slightly brown. Add the onion and sausage back to the pan. Stir to combine. Add salt and pepper as needed. Remove from heat.
11

Remove the zucchini shells from the oven. Fill with the sausage mixture. Coat heavily with panko. Drizzle with remaining olive oil.
12

Bake for 20 minutes or until panko is toasty brown.
13

Serve with sour cream