Sausage-Stuffed Zucchini with Roasted Pepper Sauce
Sausage-Stuffed Zucchini with Roasted Pepper Sauce
SAUCE
4 large plum tomatoes, about 1 pound total
1 small yellow onion, cut crosswise into 1/2-inch slices
2 small bell peppers, 1 red and 1 yellow
2 tablespoons each finely chopped fresh basil leaves and finely chopped fresh oregano leaves
2 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
4 medium zucchini, about 2 pounds total, each cut in half lengthwise
4 links (1 pound) Tarantino* mild Italian sausage, casings removed
1 cup shredded Romano cheese
1/3 cup panko bread crumbs
Prepare the grill for direct cooking over medium heat (350°F-450°F). Grill the tomatoes, onions and peppers until the tomatoes are blistered and the skins are split, the onions are soft, and the peppers are blackened and blistered, turning every few minutes. The tomatoes and onions will take 8-10 minutes; the peppers 10-15 minutes. Place the peppers in a bowl and cover tightly with plastic wrap to allow the skins to steam and loosen for about 10 minutes.
When cool enough to handle, pull the skins from the tomatoes and cut out the stem ends. Remove and discard the outermost rings from the onion slices if they are dried and charred. Peel, core and seed the peppers.
Pulse the tomatoes, onions, peppers, basil, oregano, garlic, vinegar, salt and pepper in a food processor until a semi-smooth sauce is created. With the motor running, slowly add the oil. Transfer the sauce to a medium saucepan and heat over low heat to warm through and thicken for a few minutes, stirring occasionally.
With the cut sides of the zucchini facing up, lightly score the flesh Vs to V4 inch in from the edges all the way around. Using a small spoon or melon baller, and using the scored edges as guides, carefully scoop out and discard the flesh and seeds, leaving what looks like a boat with uniformly thick walls.
In a medium bowl gently combine the sausage meat, cheese, bread crumbs and 1/2 cup of the tomato and pepper puree. Divide the mixture evenly among the zucchini boats, spreading it and lightly pressing it to fill the shells completely.
Grill the stuffed zucchini over direct medium heat until the sausage is cooked through and no longer pink, about 15 minutes. Using a wide spatula, carefully remove them from the grill. Serve on a bed of rice or pasta, if desired, and top each with some of the warm sauce. Pass any remaining sauce. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
SAUCE
4 large plum tomatoes, about 1 pound total
1 small yellow onion, cut crosswise into 1/2-inch slices
2 small bell peppers, 1 red and 1 yellow
2 tablespoons each finely chopped fresh basil leaves and finely chopped fresh oregano leaves
2 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
4 medium zucchini, about 2 pounds total, each cut in half lengthwise
4 links (1 pound) Tarantino* mild Italian sausage, casings removed
1 cup shredded Romano cheese
1/3 cup panko bread crumbs
Prepare the grill for direct cooking over medium heat (350°F-450°F). Grill the tomatoes, onions and peppers until the tomatoes are blistered and the skins are split, the onions are soft, and the peppers are blackened and blistered, turning every few minutes. The tomatoes and onions will take 8-10 minutes; the peppers 10-15 minutes. Place the peppers in a bowl and cover tightly with plastic wrap to allow the skins to steam and loosen for about 10 minutes.
When cool enough to handle, pull the skins from the tomatoes and cut out the stem ends. Remove and discard the outermost rings from the onion slices if they are dried and charred. Peel, core and seed the peppers.
Pulse the tomatoes, onions, peppers, basil, oregano, garlic, vinegar, salt and pepper in a food processor until a semi-smooth sauce is created. With the motor running, slowly add the oil. Transfer the sauce to a medium saucepan and heat over low heat to warm through and thicken for a few minutes, stirring occasionally.
With the cut sides of the zucchini facing up, lightly score the flesh Vs to V4 inch in from the edges all the way around. Using a small spoon or melon baller, and using the scored edges as guides, carefully scoop out and discard the flesh and seeds, leaving what looks like a boat with uniformly thick walls.
In a medium bowl gently combine the sausage meat, cheese, bread crumbs and 1/2 cup of the tomato and pepper puree. Divide the mixture evenly among the zucchini boats, spreading it and lightly pressing it to fill the shells completely.
Grill the stuffed zucchini over direct medium heat until the sausage is cooked through and no longer pink, about 15 minutes. Using a wide spatula, carefully remove them from the grill. Serve on a bed of rice or pasta, if desired, and top each with some of the warm sauce. Pass any remaining sauce. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
Sausage-Stuffed Zucchini with Roasted Pepper Sauce
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
