Plank Roasted Sausage Stuffed Zucchini
| INGREDIENTS: |
Yield: 24 PCS |
| Zucchini
- medium size, approximately 8” long |
2
each |
| Italian
Sausage - ground |
1/2
lb |
| Onion,
Small - diced 1/4” |
1
each |
| Garlic
- fresh, clove |
1
each |
| Oregano
- dried, whole |
1/4
tsp. |
| Basil
- dried whole |
1/4
tsp. |
| Sun
Dried Tomato - chopped 1/8” |
2
Tbsp. |
| Egg |
1
each |
| Parmesan
Cheese - grated |
3
Tbsp. |
| Salt |
1/8
tsp. |
| Pepper,
Black - ground |
1/8
tsp |
PROCEDURES:
-
Place the sausage in a saute pan over medium heat, cook for 2-3 minutes,
until lightly cooked, add the onion and garlic and cook until translucent.
Add the sun dried tomato, basi and oregano. Lower the heat and cook until
all the onions and garlic are completely cooked through. Remove from the
heat and cool slightly.
- Cut the zucchini into 3/4” pcs. then use a melon baller to remove most
of the inner flesh, keeping a 1/4” rim around the edge, and on the
bottom. Spinkle the zucchini cups with the salt and pepper. Pre-Heat the
oven to 400°.
- In a food processor add the sausage mix, egg and 2 Tbsp. of parmesan
cheese. Pulse to blend, DO NOT PUREE!, remove from the processor,
and stuff in the zucchini cups, top them with remaining grated parmesan
cheese.
- Place the zucchini cups on the plank, place the plank in the 400°
pre-heated oven, cook for 15-18 minutes or until top is slightly browned
and stuffing is 140° inside. Remove from the oven and garnish with fresh
herbs, celery stocks, or crostinis. Serve.
|
