I am getting anonymous bags of zucchini on my doorstep. Well, not exactly, but I am getting pleading offers from family and friends to take some off their hands. It’s that time of year when EVERYONE is generously unloading their surplus crop on me. Not that I mind, I love zucchini. I like to steam it and use it as a low carb substitute for pasta in dishes.
A particular recipe that I’d like to share is my quick and easy Sausage Stuffed Zucchini. Like I mentioned, it’s quick and easy, loaded with Italian flavor, and did I mention very inexpensive? It is sort of a Spanish rice recipe with an Italian twist. To get more zucchini in the slow cooker, I layered the stuffed zucchini on top of each other. The stuffing for the zucchini on the top turned out a little drier than the ones on bottom, so be sure to save a cup of the spaghetti sauce for drizzling when you serve them. It amazed me that the zucchini maintained its texture and flavor after ALL day in slow cooker. I really enjoy this dish, and I hope you do, too!
Sausage Stuffed Zucchini
- 1 1/2 half pounds ground Italian sausage (I like the hot Italian sausage, but you can use your favorite sausage.)
- 1/2 diced onion
- 1/2 diced bell pepper
- 1 teaspoon of ground black pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon of salt
- 1 teaspoon of dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cup uncooked rice (not instant)
- 1 12 ounce can of diced Italian tomatoes
- 26 ounces of prepared spaghetti sauce
- Grated Parmesan cheese
- 1- 2 large zucchini
Brown the sausage with first 5 ingredients until cooked through. Mix the tomatoes, spaghetti sauce, basil and pepper flakes in a separate bowl. Add the uncooked rice and 2 cups of the sauce to the sausage mixture. Slice the zucchini in half and hollow out the centers, discarding the seeds and pulp. You may or may not have to do this, but I cut the halves into serving sizes to fit better in the cooker. Stuff the zucchini with the sausage mixture and layer the now stuffed zucchini in the slow cooker. Pour the remaining sauce over the zucchini reserving 1 cup. Slow cook on low for 6-8 hours. Drizzle the reserved spaghetti sauce on the stuffed zucchini and top with parmesan cheese. For a vegetarian flair omit the sausage. You and your family will love the zesty, robust Italian flavors in this dish. For a versatile dish, you can substitute the zucchini for green peppers.
Need more Zucchini Inspiration?
My niece recently brought this salad over for a family gathering. Zucchini with a Greek twist: diced zucchini, feta cheese, chopped fresh dill and a generous drizzle of lemon olive oil. Voila! You’ve just made a quick, refreshing salad. Be sure to check out recipe websites for inspiration other than muffins. AllRecipes.com has over 580 tested zucchini recipes complete with ratings, reviews and cooking tips, plenty to fend off zucchini boredom. Enjoy the end of summer bounty!
