Sausage Stuffed Zucchini Wheels Recipe
Ingredients
| Zucchini | 3 Medium | |
| Lean Italian turkey sausage - 8 ounces, casing removed | ||
| Whole wheat bread crumbs | 1/2 Cup (16 tbs) | |
| Low fat Swiss cheese - 1/4 cup, shredded | ||
| Parsley | 2 Tablespoon, minced | |
| Pine nuts | 1 Tablespoon, chopped | |
| Nutmeg | 1/4 Teaspoon, grated | |
Directions
GETTING READY
1) From each end of the zucchini, cut off 1/2 inch.
2) Now, using a small spoon or apple corer, scrape off the pulp and seeds. Ensure to leave a 1/4-inch shell. Reserve the pulp for later use.
3) Now, by inserting a cylindrical shaped paper towel through each zucchini, absorb all the moisture.
4) Keep in the refrigerator to chill.
MAKING
5) Now, start preparing the filling by first crumbling the sausage.
6) In a large frying pan, add the crumbled sausage and cook until crowned.
7) On absorbent paper towels, drain the cooked sausage.
8) To a food processor or blender, transfer the sausage.
9) To this, add the bread crumbs, cheese, parsley, pine nuts, nutmeg, and the reserved zucchini pulp.
10) Blend until well combined.
11) Now, take out the zucchini from the refrigerator and remove the paper towels.
12) Into the cavities, stuff the sausage mixture, packing it in tightly.
13) Now, chill the stuffed zucchini for 1 hour.
SERVING
14) Cut each zucchini into 1/4 inch slices and serve immediately.
TIPS
Leftover stuffing, if any, can be served on crackers or rolled in lettuce leaves.
1) From each end of the zucchini, cut off 1/2 inch.
2) Now, using a small spoon or apple corer, scrape off the pulp and seeds. Ensure to leave a 1/4-inch shell. Reserve the pulp for later use.
3) Now, by inserting a cylindrical shaped paper towel through each zucchini, absorb all the moisture.
4) Keep in the refrigerator to chill.
MAKING
5) Now, start preparing the filling by first crumbling the sausage.
6) In a large frying pan, add the crumbled sausage and cook until crowned.
7) On absorbent paper towels, drain the cooked sausage.
8) To a food processor or blender, transfer the sausage.
9) To this, add the bread crumbs, cheese, parsley, pine nuts, nutmeg, and the reserved zucchini pulp.
10) Blend until well combined.
11) Now, take out the zucchini from the refrigerator and remove the paper towels.
12) Into the cavities, stuff the sausage mixture, packing it in tightly.
13) Now, chill the stuffed zucchini for 1 hour.
SERVING
14) Cut each zucchini into 1/4 inch slices and serve immediately.
TIPS
Leftover stuffing, if any, can be served on crackers or rolled in lettuce leaves.
Chef
