I have so many, many zucchini in my garden this year, but actually, every year and I run out of recipes on how to make them about halfway through summ...
So versatile and lovely to make, we provide you here with a classic Tuscan recipe. This scrumptious dish can be modified and adjusted to create your perfect dish, even though for us, this version does of course represent our perfect edition.
Summer zucchini is one of those ingredients that seems to explode during the summer. If you're fortunate to have a thriving garden, chances are you have plenty of zucchini - you might be on the prowl for new, delicious recipes to prepare them. So, if you've got a glut of zucchini, this could provide a perfect solution for your needs.
Another added benefit of this dish is the healthy, low-carb element. If you want to boost it up, you can sprinkle freshly grated bread crumbs on top to provide an extra crunch. Without any crumb adds, this remains a low-carb, super-healthy dinner that pulls together in minimal time - leaving you more time to enjoy these long summer evenings!
for 4 servings
Preheat oven to 215C. Line baking tray with aluminum foil or wax paper, set aside.
Boil medium pot of salted water, add zucchini and cook through but still firm. Remove from heat, rinse under cold water to stop cooking process.
When cooled, cut in half horizontally, and remove inner seeds. Create hollow in middle of each zucchini half.
Remove sausage casings, mash filling with fork, and blend with ground beef in medium mixing bowl. Add egg, Parmesan cheese, basil leaves and blend well. Adjust to taste with salt.
Using spoon, fill each zucchini half with meat mixture. Place each zucchini half onto baking tray and bake for 10-15 minutes, until meat is nicely colored and cooked through.
Heat medium sauté pan, coat bottom with extra-virgin olive oil. Add chopped onions and allow to cook until somewhat softened and transparent. Add diced potato and allow to cook several minutes.
Cut pepper in half, remove inner seeds and additional membranes. Cut into thin slices, and add to pan with onion and potato. Add small amount of water, adjust to taste with salt.
Cover pan and allow to stew over very low heat at least 30 minutes or until potato and pepper are nicely softened and cooked through.
Remove from heat, place mixture into blender and blend ingredients to create smooth, nicely amalgamated cream.
Place ladle of cream onto individual serving plates. Top with stuffed zucchini pieces, and serve immediately.
tania Saturday 15th of August 2020
Brilliant use for zucchini
I have so many, many zucchini in my garden this year, but actually, every year and I run out of recipes on how to make them about halfway through summer. With this new version in my arsenal, I have another way to use them up. The yellow pepper sauce is a terrific addition - I've used red pepper too, and even mixed red and yellow to double the sauce and get orange - it all works!