For August, Taste Creation bloggers are encouraging you to go to your favorite Farmers Market and buy fresh produce to use in making your dinners this month. We have a wide variety of dishes to share, too! Check out our party below for even more dishes!
I made you Stuffed Zucchini. I love it because it is so versatile. Meat or no meat? Yes. Mushrooms? If you want! Cheese, only if you want to! I am sharing my basic recipe, but you should make this one your very own.
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Yield 4
Prep time
10 MinCook time
20 MinTotal time
30 MinStuffed Zucchini
Perfect for the summertime, when your Farmers Markets are full of fresh zucchini
Ingredients
- 4 medium zucchini
- 3 tbsp. olive oil, divided
- 1 lb. minced sausage
- 1 small red or green bell pepper, diced
- 1 c corn removed from the cob
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- 1 tsp. chopped fresh oregano, plus more for garnish
- 2 tbsp. chopped fresh basil, plus more for garnish
- 2 c. marinara sauce
- 1 c. shredded mozzarella cheese
- 1/2 c. grated parmesan cheese, divided
- 1/2 c. panko breadcrumbs
Instructions
- Preheat the oven to 425°. Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4 inch thick border around the edges. Arrange the zucchini boats on a parchment or foil-lined, rimmed baking sheet.
- Chop the reserved zucchini and set it aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool for 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
- Divide the filling mixture evenly among the zucchini boats. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.
- Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender for about 20 minutes. Garnish.
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Your recipe looks so delicious and it's such a great way to enjoy so many fresh vegetables!
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