I can’t buy bulk sausage.
I can buy lots of different flavors of sausages.
And I can buy sausage for stuffing tomatoes and sausage for stuffing zucchini but not just plain old bulk sausage.
I bought sausage for stuffing zucchini.
The photo showed zucchini, cut in half and hollowed, with the sausage filling the cavity and smoothed flat, even with the edges of the zucchini ‘boats’.
Okay…. I’ll try that.
I decided to try it with some baby zucchini for a starter.
I didn’t take a photo.
I served them with a fresh tomato sauce and they were delicious.
But I didn’t take a photo.
Not to put too fine a point on it….
It rather looked like a turd, floating in a pool of fat, in the middle of the little zucchini boats.
I drained the fat before we ate them.
When it came to the last zucchini from my garden I decided to modify the French way slightly.
Zucchini (Courgette) Stuffed with Sausage and Tomato
Preparation and cooking time: 40 minutes
Ingredients:
- 2 zucchini or summer squash (courgette), 7″ each (17cm)
- 6oz (180gr) bulk sausage
- 3 fresh tomatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbs tomato paste
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1 tsp dried basil
- 1/4 cup (1oz, 30gr) shredded cheese
Instructions:
- Zucchini:
- Cut the stem and root end off of the zucchini, then slice in half the long way.
- With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4″ (.6cm) at either end to hold in the filling.
- Put them in a baking dish, single layer, cut side down, cover with foil and bake, 400F (200C), for 15 minutes.
- Remove and keep covered until ready to fill.
- Stuffing:
- Heat olive oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly.
- Add onion and garlic, sauté until tender, about 5 minutes.
- Add meat to skillet and cook, breaking it up as it browns. When browned drain off fat.
- Add tomatoes, tomato paste, herbs, reduce heat to medium and simmer 10 minutes.
- Spoon filling into the zucchini. Any filling that doesn’t fit, just keep warm and serve on the side.
- Cover zucchini with foil and bake for 10 minutes.
- Remove foil, sprinkle with cheese and bake 5 minutes longer.
- Serve, leftover filling on the side.
Mon mari is slowly getting back to work.
Last week he unpacked the rest of the artwork and spent a few days arranging ang hanging it all.
The last few bits of the fireplace were finished and a few more boxes unpacked.
I even managed to find a tablecloth that fits.
We decided to celebrate by having a small dinner party.
I’ll let you know how it turns out….
On the spider front….
Mon mari suggested I take a photo of one so you could all see.
That would require me to get close to it.
Not possible.
He volunteered to take the picture for me.
I explained that even if he took the photo, it would be on my camera, I would have to upload it to my computer and then post it on my blog.
I would have to look at it.
Not possible.
Not sure which I’m laughing at harder:
“a turd, floating in a pool of fat, in the middle of the little zucchini boats”
OR
“I would have to look at it. Not possible.”
The house is looking fabulous!!
(I actually like to see the spider 😉
What Tanna said. Exactly.
I’m scrolling up and down and can’t decide whether to admire the zucchini boat or the dining room more. Since the fantastic dining room renovation is anything but a turd, I’m going for those photos. What fantastic work! I have memories of observing renovations in Europe, and I’m much appreciative of your husband’s talent.
And how on earth do you get avocados there, anyway? I thought they were unique to the Americas.
I am thrilled there is no spider photo !!
I can’t add to the previous comments – they all said what I would have said. Congrats on a beautiful dining room and on a delicious zucchini dish and on not having any spiders on your screen.
Still have zucchini and still have time to make delicious boats.
nice
Tanna, if you and Mimi want to see them – come on over and look – you can even take them outside!
Dan, we get them from Peru, actually…. and from Spain. Lots in Spain.
manningroad, me too….
Zoomie, thanks – on all counts
Val – mine are done….