Provencal Style Stuffed Zucchini
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Provencal Style Stuffed Zucchini
Category
Vegetables
Ingredients
- 2 cups diced crusty bread or baguette
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup packed fresh parsley leaves
- 1 tablespoon garlic clove, minced
- salt and black pepper to taste
- 3 tablespoons Fustini's Herbs de Provence olive oil
- 8 small zucchini
- 8 oz pork sausage
- 1 cup minced onion
- 1 cup finely chopped, peeled, seeded tomato
Ingredients
Directions
- Pulse bread crumbs in a food processor until a mixture of fine and coarse crumbs. Add cheese, parsley, 1 1/2 teaspoons of garlic, salt and pepper to taste. Continue to process until evenly mixed. Reserve 2 tablespoons of crumb mixture for topping. Mix 1/2 tablespoon of the olive oil into the breadcrumb mixture in a small bowl and set aside.
- Lay the zucchini on a flat work surface, slice off the top 1/4 of each squash, lengthwise. Slice a small amount off the bottom (lengthwise) to keep it stable. Using a melon baller or spoon, remove the inner flesh from the squash to form a small boat shape, leaving a shell that is approximately 1/4" thick. Cut the zucchini flesh into 1/4 inch diced pieces and reserve. Lightly salt the inside of the zucchini shells with salt, turn them upside down on a paper towel to drain.
- Heat 1 tablespoon of the olive oil in a saute pan. Add the sausage and cook until it is golden about 6 minutes. Add the onions and cook until they are soft, 3-4 minutes. Add the tomatoes and remaining minced garlic. Cook, stirring until the moisture has evaporated and the filling comes together, 2 minutes more. Remove pan from the heat, stir in the reserved 2 tablespoons of bread crumb mixture and season with salt and pepper to taste.
- Preheat the oven to 350 degrees. Rub the outside of zucchini boats with remaining olive oil and season lightly with salt and pepper. Turn zucchini, hollow side up and lightly pat the insides with a paper towel. Using a small spoon, fill the zucchini boats with the warm filling. Top with set aside bread crumbs mixture. Lay the zucchini in a baking dish and bake for 30 minutes or until golden brown and crispy on top.
Recipe Note
Any variety of zucchini can work for this recipe.