Thursday, February 2, 2012

Sausage Stuffed Zucchini with Roasted Pepper Sauce

We made these nummies for Mom's birthday party. The flavors were amazing! 

  • 4 plum tomatoes
  • 1 yellow onion
  • 2 red bell peppers
  • 2 tablespoons basil
  • 2 tablespoons oregano
  • 2 garlic cloves
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 extra virgin olive oil
  • 4 medium zucchini, cut in half
  • 1 cup shredded romano cheese
  • 1/3 cup Panko
  • 1 lb mild cooked Italian sausage, casings removed.  

Grill veggies until skins are blistered and blackened. Place peppers in a bowl and cover with plastic wrap to allow the skins to loosen.

Once cooled, remove skins, core and seeds from the veggies.  Place in a food processor and add basil, oregano, garlic, salt, vinegar, pepper until a mostly smooth sauce is created. Add the oil and mix.  Transfer to a saucepan and heat on medium low.

Use a melon baller to scoop out the zucchini flesh.

In a bowl, mix Panko, sausage, cheese,  and half of the sauce. Divide evenly among the zucchini boats.

Grill or bake for 15 minutes.  Add more sauce to the tops and serve the remaining sauce with rice or pasta.

As you can see from my photos (gasp!)  the texture of the zucchini was too soft as I was story telling and got side tracked.  I left them in the oven too long.  It's a cooks error (no recipe modifications required).

Recipe Source: A Decade of Cooking The Costco Way, Tarantino.
* I modified the recipe slightly, precooking the sausage in advance.

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