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Wednesday, June 30, 2010

Parmesan-Pork Zucchini Boats

These are pretty good; hubby likes them, and a couple of people have requested the recipe, so without further ado (except to add a note or two) here is the recipe:

(Note #1: You can make these with whatever ground meat you wish, I presume, just season it a bit more.)

(Note #2: I didn't have seasoned bread crumbs, so I used plain and sprinkled on some oregano and was really good.)

Parmesan Pork Zucchini Boats

4 Medium zucchini
1 lb. Bulk pork sausage
1 Small onion, chopped
1 Garlic clove, minced
2/3 cup Seasoned bread crumbs
1/2 cup Plus 2 tbsp. shredded Parmesan cheese, divided
1 Egg, beaten
1/4 tsp. Salt
1/2 cup Water


Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4 inch shell; set aside. Chop pulp; set aside.
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup parmesan cheese and egg.
Sprinkle salt inside zucchini shells. Fill each with 3 tbsp. meat mixture. Sprinkle with remaining parmesan cheese.
Place in ungreased 13X9X2 inch baking dish. Pour water into dish. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.

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