30 Jun Stuffed Zucchini…Hello Summer!
After a brief return of winter in June here in Northern Cal, summer has returned with a vengeance. And not a moment too soon as far as I’m concerned.
One of the best things about living in this area is the abundance of truly outstanding produce and fruit we have access to. To me summer means eating primarily veggies and fruit. For the past week I have been craving stuffed zuchinni. I don’t know why, but I just had to have it. I set off to Mill Valley Market (my local market) with stuffed zuchinni in mind but no recipe. I just figured I would get to the market and see what looked good and go from there.
I had initially planned to make a vegetarian dish but while I was wandering around the market I saw that they had fresh italian pork sausage with black olives and I thought that would make a nice addition to the filling. So just like that vegetarian was out the window and meat was in. I can’t help it, I’m fickle like that. Plus, MVM makes great homemade sausage so I had a feeling it would be good. I was right. The resulting filling was amazing.
Here’s what I did:
4 Large summer zuchinni’s
1/2 a small yellow onion, diced
4 cloves of garlic, 2 thinly sliced, 2 minced
4 large fresh basil leaves
2 large baby bella mushrooms, finely diced
1 14oz can whole peeled San Marzano tomatoes
1 cup dry white wine
1 cup grated parmesan cheese
1 grainy piece of bread toasted, and ground into bread crumbs in the food processor
3 Italian sausages in their casings. Mine had black olives in them if you can’t find that just add some black olives to your stuffing mixture.
Pre-heat oven to 350. In a saute pan pour a tablespoon of olive oil, add cloves sliced garlic and 2 leaves of basil, torn. Saute until garlic just starts turning light brown and then add your tomatoes with their juices. Add S&P to taste and bring to a boil. Turn heat down and let simmer while you prepare the rest of the dish.
Wash your zuchinni and slice in half. Take a spoon and scoop out as much of the inside as you can making a zuchinni boat. Reserve half of this mixture and dice. Place zuchinni boast on a cookie sheet and season lightly with S&P.
In a non stick saute pan add a glug of olive oil and saute your diced onion, minced garlic and diced mushroom and leftover zuchinni mixture that you have diced. Saute until onions are translucent and mushrooms have released their juices. Remove this mixture from the pan and drain. Remove the sausage from the casing and add to the hot pan. You may need to add a little olive oil. Brown the sausage and break it up with a wooden spoon. Add your white wine to the sausage mixture and cook it off. Remove the sausage from the pan and drain. Add the sausage mixture back to the pan and add the mushroom onion mix, and the tomatoes. Add half of your parmesan cheese to this mix. Season with S&P. Add a couple more leaves of torn basil. Stuff your zuchinni boats with this mixture and top with homemade bread crumbs and the rest of the parmesan cheese. I drizzled the rest of the pan juices from the tomatoes over the zuchinni’s. Bake in the oven for 30 minutes. Cool slightly and serve. Welcome summer!