MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage Stuffed Zucchini
Categories: Squash, Pork, Vegetables, Herbs, Breads
Yield: 4 Servings

2 tb Extra virgin olive oil
1/2 lb Italian sausage; mild or hot
1 lg Zucchini; 12" - 14" long
+=OR=+
4 md Zucchini
1 c Chopped onion
3 cl Garlic; fine chopped
2 sl Bread; pulsed in blender or
- food processor to make
- fresh breadcrumbs (1 cup)
2 md Tomatoes; chopped
1/4 c Chopped fresh basil
1/2 ts Dried oregano
+=OR=+
2 ts Chopped fresh oregano
3/4 c Shredded Parmesan cheese
1 lg Egg; lightly beaten
3/4 ts Salt; less or more to taste
1 ts Ground black pepper

Set oven @ 375+|F/190+|C.

COOK THE SAUSAGE: Heat 1 tablespoon of olive oil in a
medium skillet on medium heat. Add the sausage, and
gently cook until it is mostly (but not completely)
cooked through.

Stir frequently and break up the sausage into smaller
pieces while it cooks. Remove to a large bowl and set
aside.

PREP THE ZUCCHINI: Cut the zucchini in half. Use a metal
spoon to scoop out the insides of the zucchini, leaving
the zucchini shell about 1/4" thick. Remove and discard
any thick seeds from the insides you've scooped out.

Chop up about a cup of the remaining zucchini flesh.
(Whatever remains beyond a cup use for another purpose,
discard, or compost.)

COOK THE ONIONS & GARLIC: You should have 1 tablespoon
of fat in the pan (rendered from the sausage). If not,
add more olive oil so that you have at least a
tablespoon of fat in the pan, and heat on medium-high
heat. Add the onions and cook until softened. Add the
garlic and cook 30 seconds more.

Add the chopped zucchini and cook a minute or two more,
remove from the skillet and add it to the bowl of
sausage.

MAKE THE STUFFING: Add the rest of the stuffing
ingredients to the sausage and onions.

STUFF THE ZUCCHINI & BAKE: Place the zucchini halves in
a baking dish and add the stuffing. (At this point you
can make ahead, cover with plastic wrap and refrigerate
until ready to bake.) Add 1/4-inch of water to the
bottom of the pan, which will help zucchini cook evenly
and prevent the bottom of it from drying out too much in
the oven.

Bake at 375+|F/190+|C for 40 minutes. Let sit to cool
briefly before serving.

MAKE AHEAD: You can stuff the zucchini a day ahead of
time and bake right before serving.

Yield: Serves 4

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Seared Zucchini
Categories: Squash, Vegetables, Chilies, Herbs
Yield: 4 servings

3 sm Zucchini (6" to 8" each)
1 tb High-heat cooking oil
Salt & black pepper
1 1/2 tb Unsalted butter; more to
- taste
1 cl Garlic; peeled, smashed
1 Fresh rosemary sprig
+=OR=+
1/4 ts Dried rosemary
Coarse sea salt; to serve
Lemon zest; to serve
Red-pepper flakes; to serve

Trim the zucchini lengthwise on two opposite sides to
create flat edges. Discard the scraps and cut the
zucchini in half lengthwise into two planks that are
about 1/2" thick. (If you’re using larger zucchini, you
may get three planks from each one.) Pat them dry with a
paper towel, pressing gently but firmly on both sides to
absorb any moisture.

Heat a large (12") cast-iron or stainless-steel skillet
over medium-high. Add the oil and heat until it’s almost
smoking. Add the zucchini, spacing them evenly in the
pan and pressing lightly with a spatula so that the
planks make contact with the pan. Sprinkle the tops with
salt and pepper, and cook for about 3 minutes, until the
zucchini is nicely charred on the bottom. Lower the heat
to medium, flip the zucchini, and season with salt and
pepper again. Cook for 2 to 3 more minutes, until the
bottom is charred.

Turn the heat to low and add the butter, garlic and
rosemary. Carefully tilt the pan, letting the garlic and
rosemary cook in the butter for 30 seconds to 1 minute,
until the butter has begun to brown. Spoon the butter
over the zucchini, and cook for another minute, flipping
them a few times to coat both sides with the butter.

Transfer the zucchini to a serving platter, along with
the garlic and rosemary, and spoon any butter that’s
left in the pan on top. Top with coarse sea salt, lemon
zest and red-pepper flakes, and serve hot.

By: Lidey Heuck

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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