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Italian Stuffed Zucchini Boats Recipe Video
|Zucchini||4 Medium (Small To Medium)|
|Salted boiling water||3 Quart|
|Olive oil||1 Tablespoon|
|Italian sausage||6 Ounce (2 Links Tony'S Fresh Variety, Hot / Mild/Sweet)|
|Onion||1⁄2 , slivered|
|Shallot||1 , minced (Optional)|
|Dry vermouth/Dry white wine||1⁄3 Cup (5.33 tbs)|
|Italian bread crumbs||1 Cup (16 tbs) (Or So)|
|Parmigiano reggiano||1⁄2 Cup (8 tbs)|
|Fine sea salt||To Taste|
|Cracked pepper||To Taste|
|Minced herbs||To Taste|
Calories 664 Calories from Fat 386
% Daily Value*
Total Fat 43 g66.1%
Saturated Fat 17.2 g86%
Trans Fat 0 g
Cholesterol 94.7 mg31.6%
Sodium 1415.8 mg59%
Total Carbohydrates 37 g12.2%
Dietary Fiber 5.5 g21.8%
Sugars 10.9 g
Protein 32 g63.8%
Vitamin A 28.3% Vitamin C 105.3%
Calcium 48% Iron 21.1%
*Based on a 2000 Calorie diet
Preheat a heavy skillet over medium flame. Add olive oil along with sausage, onion and shallot; sauté and chop the sausage – cooking until the onion is tender. Add wine and reduce slightly.
Add breadcrumbs and half of the Parmigiano, tossing to form a dressing – adjust crumbs to taste. Taste and season with salt, pepper and herbs as desired. Remove from heat.
Spoon sausage dressing into prepared zucchini boats, sprinkle with remaining Parmigiano Reggiano and brown under a broiler, or hold in a warm oven until ready to serve. Can also be made earlier in the day, chilled and heated in a 375-degree oven.
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