We had the best zucchini crop ever this year, so I shared quite a bit, but wasn’t sure what to do with all the rest. I was thinking about shredding it and putting it in the freezer to make zucchini bread when my mom suggested stuffed zucchini. So I looked up a recipe and then did a variation and this is what I came up with…
Scrumptious Stuffed Zucchini
- 4 large zucchinis
- 1 pound of ricotta cheese
- 8 oz shredded mozarella and parmesian cheese
- 1 green pepper
- 1 medium onion
- 7 oz roasted peppers
- 2 garlic cloves
- 2 Tablespoons olive oil
- 2 pounds of ground turkey sausage
- 1/2 tsp oregano
- 2 teaspoons thyme
Place the zucchini (whole) into a large pot and bring to a boil. Boil for 15 minutes and remove. While that is boiling, sautee the green pepper and roasted peppers in olive oil and season it with seasoning, garlic, onions, salt and pepper to taste. Add the italian sausage and continue to cook over low heat until the sausage is thoroughly cooked.
Slice the zucchinis in half and lay in baking dishes side by side. Top them with the sausage mixture and then the ricotta and sprinkle with shredded mozarella and parmesian cheese.
Bake at 350 for 30 minutes or until the cheese is bubbly,.
We served it with homemade salsa, but a yummy tomato sauce would be delicious too!
This is rich and scrumptious!