an army wife's guide to life

food and homemaking goodness

Pizza-Stuffed Zucchini

on July 21, 2013

Pizza Stuffed Zucchini || An Army Wife's Guide to Life

They look a little messy, but they are really delicious. Zucchini has been something I’ve discovered that I LOVE over the past two years, and even though Dan doesn’t agree, I use it a lot over the summer months. Last week at the farmer’s market, I got four big ones for a dollar! It was more than I needed, but individually, they were $.50…I’m my mother’s daughter, for sure.

This is an easy recipe to throw together and then toss in the oven and forget about. Here’s what you’ll need:

  1. 3 links Italian sausage, uncased (any flavor would do. I used mild and then added some spice on my own)
  2. 1-2 large zucchini
  3. Pizza Sauce
  4. Mozzarella Cheese
  5. 2 cloves of Garlic, minced
  6. Crushed Red Pepper Flakes (optional)
  7. Salt & Pepper
  • First, you’re gonna preheat your oven to 350°.
  • Start the sausage in a pan over medium-high heat along with the garlic. I’ve found that cooking ground meat like this over lower temperatures helps it break up into smaller pieces, and that’s important for stuffing the zucchini.
  • While the sausage is browning, slice the zucchini in half and scoop out the flesh with a spoon. You can reserve the flesh to add to the pan, but I didn’t, I fed it to my dogs, who LOVE zucchini and are terribly spoiled. Add a small layer of cheese and sauce to the bottom of the hollow zucchini boats and set on a greased baking sheet (preferably lined with tin foil or parchment paper)
  • When the sausage is cooked through, add about 2 tablespoons of pizza sauce to the pan, along with the salt and pepper and crushed red pepper, all to taste. Once it’s all incorporated, use a spoon to fill the zucchini to fairly heaping. I had left over filling and I only used 1 zucchini, it will probably fill two just fine.
  • Top with more mozzarella and gently cover with foil.
  • Bake for 25 minutes, remove the foil and bake 5 minutes more, until cheese is browned.
  • Slice into manageable pieces (I made them a few inches wide) and serve.
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