Friday, July 18, 2008
Zucchini season has begun. Not for me, of course, because I planted my garden a little late. In fact my zucchini plants don’t even have flowers yet. But my uncle, Foster Banford (gardener extraordinaire), already has zucchini the size of clubs and he loves to share the efforts of his labor.
The only thing to do with zucchini this big is stuff them or grate them up for zucchini bread. So for dinner tonight, we had stuffed zucchini, using ingredients we had on hand. I added a salad and some really yummy cranberry walnut wheat bread and dinner was served.
Sausage Stuffed Zucchini
2 large zucchini
1 pound package of hot Italian sausage
1 medium onion, diced
1/3 cup white cannellini beans
1/4 cup tomato sauce
1/2 cup fresh grated Romano cheese, plus four tablespoons
1 medium tomato, diced
1 cup chopped broccoli, steamed for five minutes
Remove sausage from casings and brown in a frying pan with onion for five minutes. Drain fat. Add beans, tomato sauce, 1/2 cup Romano cheese, tomato and broccoli.
In the meantime, cut zucchini in half lengthwise. Scoop out seeds. Drizzle with olive oil and season with salt and pepper. Divide filling between the zucchini halves. Sprinkle one tablespoon of remaining Romano on each zucchini.
Bake at 350 degrees for 45 minutes to an hour, until zucchini is tender, but not too soft.