Baked Stuffed Zucchini

Chef's notes

Zucchinis are perfect to stuff. Halved lengthwise and pulp removed, their raw shells are firm, securely holds generous amounts of stuffing. When filled and baked, they become pleasantly tender.

Traditional Italian breadcrumb and sausage stuffing is flavored with onion, garlic, grated parmigiana cheese, fresh parsley, and basil. Sautéed pulp is incorporated into stuffing along with egg for binding. Chicken broth is added for ideal texture and moisture.

Scraping with a spoon is a convenient and easy way to cleanly remove pulp.

Zucchini halves are stuffed, sprinkled with additional parmigiana and cooked in an oiled baking pan. They can be prepared well ahead, timed to coincide with other dishes being served or bake earlier and reheated.

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Ingredients

5 medium zucchinis
Olive oil as needed
½ cup diced onion
4 large garlic cloves finely chopped
1-pound ground Italian sausage meat
2 cups breadcrumbs
½ cup ground parmigiana cheese
¼ cup chopped basil
¼ cup chopped parsley
1 beaten egg
15.4 oz. can chicken broth
Salt and pepper to taste

Instructions

Preheat oven to 375°direct heat.
Discard their rough tips and half each zucchini lengthwise. Remove pulp with a spoon and reserve.
Sauté onions and garlic with olive oil over medium heat until translucent. Place in a bowl large enough to mix all ingredients.
Place sausage meat in the same pot. Using the edge of a spatula, shred meat while cooking. When lightly browned, add to bowl.
Sauté pulp until softened throughout. Also add to bowl.
Add remaining ingredients, breadcrumbs, parmigiana, basil, parsley, about half of chicken broth, and an egg to bowl. Using surgical gloves, thoroughly combine all ingredients. Add additional broth as needed. Mixture should be moist and retains its shape when formed. Adjust seasoning (salt and pepper) if needed.
Fill shells, place in baking pan; lightly brush with oil.
When ready to bake, sprinkle tops with additional parmigiana cheese and place in a 350° oven direct heat oven. Zucchinis are ready when shells are softened when pricked with a folk and stuffing is heated through in about a half hour.
Half zucchini. Garnish tops with additional chopped parsley just before serving.

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Baked Stuffed Zucchini