I’ve been seeing recipes about stuffed zucchini for the past week. I’m not sure if it’s because summer squash season is at its peak or people are getting bored with their usual dinners. I saw a similar recipe to this that included sliced cherry tomatoes from thekitchn.com but the recipe here was in my latest Martha Stewart Magazine. 

Sausage Stuffed Zucchini ©EverydayCookingAdventures

I used one very large green zucchini, sliced it in half, and scooped out the inside pretty thoroughly. I didn’t have a lemon so I skipped the lemon zest portion. I added about 2 teaspoons of Dijon mustard to the stuffing mixture for a more zesty taste. It definitely needed the full 35 minutes to bake as the zucchini started to bake off its internal watery juices later in cooking. When I checked them at about 20 minutes, the zucchini was too soft. 

Recipe From: Martha Stewart Living, September 2013

PREP: 25 mins
TOTAL TIME: 1 hour
SERVINGS: 2

Ingredients:

• 1/2 teaspoon extra-virgin olive oil, plus more for baking dish
• 1 large or 2 medium zucchini, halved lengthwise
• 1/2 pound spicy Italian sausage, removed from casing
• 1/2 small onion, coarsely chopped
• 1 large clove garlic, minced
• 1/2 cup coarse fresh breadcrumbs
• 1 teaspoon lemon zest, plus 1/2 tablespoon juice (from 1/2 lemon)
• 3/4 ounces grated Parmesan (about 1/3 cup), plus shavings for garnish
• 1/2 teaspoon coarse salt
• 1 small egg, lightly beaten

Directions:
1. Preheat oven to 350ºF. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/4 cup. Place zucchini, cut sides up, in baking dish.
2. Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients.
3. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

MAKE AHEAD TIP: These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.