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Sunday, August 12, 2012

Stuffed Zucchini


A trip out into the garden this afternoon yielded some nice veggies, which I used to prepare dinner. 
 We had stuffed zucchini and a salad using the peppers, cucumbers and tomatoes.  Fresh and yummy!

Stuffed Zucchini

1/2 lb sausage, browned and drained
1 cup of long grain rice, cooked
1 chopped tomato
1 clove garlic, minced
1/2 t Italian seasoning
1/2 t salt
1/2 c Parmesan cheese
ground pepper to taste

Take one medium sized zucchini and slice it into halves, lengthwise.
With a melon baller, scoop out the seeds, creating a well in each half.
Sprinkle with salt.  Lay skin side down on a parchment lined baking sheet.

Combine the filling ingredients and pack into the zucchini, pressing down 
gently.  Bake 375 F degrees for 40 minutes.  It should be tender and
golden brown.

I had filling leftover, which I froze for another time.
Measurements are approximate...I just used leftovers from 
the refrigerator.

I served them with salad and Banana Toffee Crunch muffins.



48 comments:

  1. I love zucchini Betsy I bought someones yesterday I wanna make someone of your zucchink bread and these stuffed zucchini looks amazing:)

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    Replies
    1. Oh yes, I hope you like the bread. Someone else emailed me and said they took it out of the pans while it was still hot and it didn't come out without crumbling. So make sure you let it cool. :) I line my pans with parchment paper, too. :)

      The stuffed zucchini was so yummy! I had requests to make it again soon!

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    2. Yes the zucchini is so moist so is easy to crumbling.
      Betsy how you made the lemon glaze you put in one of them!

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    3. I just used lemon juice and confectioner's sugar (powdered) and made it really thin and runny. You don't want it to be a frosting, but thinner so it soaks into the bread.

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    4. Yap! Thanks Betsy I wanna try the next week.

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    5. oh good....I hope you like it!

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  2. Replies
    1. very colorful, isn't it? It was yummy...and easy!

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  3. Fresh! It's the best! Looks delicious, Betsy!

    Anthony picked lots of tomatoes today so I guess it's time to make salsa next week. Not one of my favorite things but everyone loves it :)

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    Replies
    1. I have a huge batch that will be ripe next week. We can make salsa together. lol....

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    2. oh someone to work and chat with would sure be nice! :)

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    3. yes, that would be very fun! Maybe more chat than work. lol....

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  4. Are you growing an obession at your sea
    It's alright you can tell me
    Plus beats my last one
    With all the crappy fun
    As it makes a good snack attack
    At your shack
    Next it will be a zucchini
    And hot dog weenie
    Hmm would that even work
    Could be a perk

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    Replies
    1. too many zucchini posts for you?
      Oh my, what will you do?
      But this is probably the last one
      and then there will be no more zucchini fun.
      hahaha.
      we might be moving to tomatoes, though
      because that's just how the garden grows!

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  5. hmm my mom has been giving us monster juchinni...might have to pass this to T to give us a fresh way to approach it...ha...

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    Replies
    1. well, if she doesn't pick them sooner you're only option is to make a boat...and then up to Nova Scotia with me you can float! :)

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  6. I'm not normally a huge fan of zucchini, but you really make this look good! I like the sausage, garlic, parmesan cheese, Italian seasoning... I guess I like all of this. :)

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    1. You might just end up liking this! I hope you try it! :)

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  7. I'm going to be very bad and skip the courgettes and go straight for the banana toffee crunch muffins! Yay! Take care
    x

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    Replies
    1. haha..please do! I'll pour you a cup of tea! :)

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  8. Dear Betsy come to my blog you have a surprise ha!
    Happy Sunday

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    Replies
    1. aw...now that WAS a nice surprise! Thank you...how very fun! xo

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  9. Such a beautiful bounty! Your fresh veggies are art uncooked and cooked : )

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    Replies
    1. nature really is the best art, isn't it? :)

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  10. Hi Betsy from the second leg of our trip to Oregon. We're in Rocklin, (near Sacramento) stay a couple of nights with our dear friends (sue and dave I met on on blog serveral years ago) We've share time together in Tahoe.

    Love your stuffed Zuc. and would sit down to that dinner anytime. Our next leg of the trip is to Mt. Shasta tomorrow morning to spend a night with my brother, and then on to Oregon Tues to see Jill.

    Will pop in from now and them...

    Sending love!

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    Replies
    1. Sounds like you're having a wonderful time already! Hope you're having nice weather, too! Our heat wave broke yesterday and it's absolutely perfect! :) Miss you!

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  11. I haven't made these in a long time...I love the ingredients you used!

    XO,
    Jane

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    1. mmmmm...they were really delish and I was happy to use up what I just picked and brought inside. And it's a nice change from zucchini bread, too! :) Love your new avatar!

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  12. I'm jealous, I don't have any place to grow a garden - your veggies look yummy!!!

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  13. Seriously here...an etsy shop recipe book. it sure would save me time looking through your posts. (o:

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    Replies
    1. That would be fun...maybe I could do that...and a calendar as some have requested!

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  14. There is no finer meal...than with food you have grown yourself...
    Great work Betsy...

    Cheers!
    Linda :o)

    ReplyDelete
    Replies
    1. that is so true...and you can't get it any fresher, can you! ha.

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  15. They look delicious and healthy, Betsy! I love zucchini!

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    Replies
    1. we've really enjoyed it this summer...so many ways to fix it!

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  16. MMM! Sounds wonderful and what a great photo!

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  17. Your veggies look so delicious I can't help but imagine they taste just the same.
    I've never had stuff Zucchini but I have fried it up a time or time.

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    Replies
    1. we love it fried, too...I haven't done that yet this summer....do you make a breading for it? yum.

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  18. That looks absolutely divine and I don't even really like veggies! :)

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    Replies
    1. yes, I knew that! :) But how could you resist that colorful plate...ha.

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  19. nom nom without the sausage off course :) I usually stuff them with rice and button mushrooms fried with onions and some cheese off course.
    I'm making zucchini, cheese and red pepper patties tomorrow for lunch :) Gotta use them while it's still summer and I have them fresh at my green market!

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    1. here's the pic and recipe :)
      http://www.facebook.com/photo.php?fbid=2203614123923&set=a.1459493801380.63640.1054459483&type=3&theater

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