Best Sausage Stuffed Round Zucchini Or Eggplant Recipes

SAUSAGE-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!

PORK SAUSAGE STUFFED ZUCCHINI

Steps:

• Preheat oven to 425 degrees F.
• Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
• Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.

SAUSAGE STUFFED ZUCCHINI

Steps:

• Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
• Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
• Finely chop the remaining 2 squash.
• Preheat the oven to 350 degrees F.
• Prepare sheet pan by very lightly greasing it.
• Get out your food processor.
• Heat 1 tbl of the olive oil in a heavy skillet.
• Add the shallots and cook until translucent but not brown, about 2 minutes.
• Add the mushrooms and 1/2 tsp of salt (approx.).
• Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
• Transfer the mixture to a large mixing bowl.
• Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
• Add to the mushrooms.
• Add the sausage to the pan and saute until brown.
• Transfer the sausage to the food processor and process until very fine.
• Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
• Taste and season with additional S&P if needed.
• Fill the zucchini and squash shells, sprinkle with extra cheese.
• Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
• Serve with a rice pilaf.

ITALIAN SAUSAGE STUFFED ZUCCHINI

Steps:

• Wash zucchini, cut in half and scoop out seeds.
• Sprinkle scooped zucchini with salt and pepper and olive oil then place on hot grill or pan for 2-3 minutes.
• Sauté ground sausage till browned.
• In a bowl, combine scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.
• Add sausage to mixture.
• Spoon mixture into scooped out zucchini and sprinkle tops with Parmesan cheese.
• Place in 350 degree oven for 15 minutes.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.