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Italian stuffed zucchini

  • 30minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 medium sized, or one whoppin' momma zucchini

  2. 8 oz. Italian sausage (hot or sweet, your choice)

  3. 8 oz. ground beef

  4. 1 large sweet onion , chopped

  5. 3 tbsp. minced Italian flat-leaf parsley

  6. 1 tbsp. Mrs. Dash spice, Italian blend

  7. 1/2 cup breadcrumb s (fresh or dry)

  8. Salt and pepper to taste

  9. 3 cloves of garlic , passed through a garlic press

  10. 2 egg s, beaten

  11. Two cups of your favorite pasta sauce

  12. 1/4 cup parmesan cheese

  13. 1/2 cup to top the filled zucchinis.

Instructions Jump to Ingredients ↑

  1. Fill a large stockpot 3/4 full with water, cover and get it to a boil.

  2. Remove the sausage from its casing and break into small dime-sized pieces along with the ground beef. Put in a large frying pan for five minutes to brown over medium heat. Add the onion and cook for another five minutes. End with adding the spices, toss, and remove the skillet from the heat and allow to cool while you proceed with the zucchini.

  3. Cut the zucchini in half lengthwise. If it’s a big momma, cut in half, then lengthwise or you’ll never get it in the pot to parboil. Parboil the zucchini at a simmer in the large stockpot until the zucchini are tender, but not mushy. For small zuccs it will be about 6 to 8 minutes, for a big momma, about 10 to 15 minutes. Weigh down the zuccs with a plate as they simmer so they cook evenly. When ready, take them out and put into a large bowl with ice water to stop the cooking.

  4. Preheat the oven to 350 degrees.

  5. Fill a large stockpot 3/4 full with water, cover and get it to a boil.

  6. Remove the sausage from its casing and break into small dime-sized pieces along with the ground beef. Put in a large frying pan for five minutes to brown over medium heat. Add the onion and cook for another five minutes. End with adding the spices, toss, and remove the skillet from the heat and allow to cool while you proceed with the zucchini.

  7. Cut the zucchini in half lengthwise. If it’s a big momma, cut in half, then lengthwise or you’ll never get it in the pot to parboil. Parboil the zucchini at a simmer in the large stockpot until the zucchini are tender, but not mushy. For small zuccs it will be about 6 to 8 minutes, for a big momma, about 10 to 15 minutes. Weigh down the zuccs with a plate as they simmer so they cook evenly. When ready, take them out and put into a large bowl with ice water to stop the cooking.

  8. Preheat the oven to 350 degrees.

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