Stuffed Zucchini with Pine Nut Salsa
Description
Not sure what to do with all of your garden grown zucchini? Try these stuffed zucchini. It's stuffed with wonderful Italian sausage, cheese, breadcrumbs, tomato and garlic and served with a pine nut salsa that is to die for.
Ingredients
2 large zucchini
2 Italian sausage, your favorite
1 clove garlic, minced
1 large egg, beaten
1/2 c. grated Parmesan cheese
1/2 c. dried breadcrumbs
1/2 c. finely diced tomato
pinch of salt and freshly ground black pepper
1 T. olive oil
a few T. crumbled feta cheese
Pine Nut Salsa:
1/4 c. roasted pine nuts
1/4 c. chopped fresh oregano
1 T. freshly squeezed lemon juice
2 T. olive oil
pinch of salt
Directions
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Preheat oven to 475 degrees.
Slice both zucchini in half lengthwise. Use a small spoon to scoop out the insides, leaving 1/2 inch around the edges. Put the scooped zucchini flesh in a clean dish towel; squeeze out excess moisture. There should be about 1/2 c. remaining. Set aside.
Remove sausage from casings; brown in a skillet, crumbling while cooking.
Mix the 1/2 c. zucchini, sausage crumbles, garlic, beaten egg, Parmesan cheese, breadcrumbs, tomato, salt and pepper; mix well.
Arrange zucchini mixture in a large casserole dish. Drizzle with 1 T. olive oil; lightly season with salt. Stuff each zucchini cavity with the stuffing mixture, pressing down to get as much in as possible. Sprinkle feta cheese over the tops.
Bake for 15-20 minutes until sizzling and golden.
While zucchini is baking, prepare the Pine Nut Salsa:
Heat pine nuts over medium heat in a dry skillet for several minutes, stirring constantly until nuts turn golden.
Mix all salsa ingredients together.
Serve zucchini with the salsa spooned over the tops.
2 servings.