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
- 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
- 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.
- 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.
We decided to celebrate by having a small dinner party.
I’ll let you know how it turns out….
Mon mari suggested I take a photo of one so you could all see.
That would require me to get close to it.
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.