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Sausage-Stuffed Zucchini

By The Canadian Living Test Kitchen

Tested till perfect

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Sausage-Stuffed Zucchini

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 326
pro 15 g
total fat 18 g
sat. fat 6 g
carb 28 g
fibre 4 g
chol 40 mg
sodium 808 mg
% RDI: -
calcium 9
iron 19
vit A 12
vit C 15
folate 18

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This slow-roasted dish is ideal for using up garden zucchini before they get too large. Stuff them loosely so the rice can expand as it cooks. Look for a robust sausage with lots of flavour.

Ingredients

  • 6 zucchinis, (about 3 lb/1.5 kg)
  • 1 lb mild Italian sausages
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup parboiled rice
  • 2 tsp grated lemon rind
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground allspice
  • 1 can (28 oz/796 mL) diced tomatoes
  • 2 tbsp tomato paste

Preparation

Trim ends of zucchini; halve lengthwise. Using melon baller or small spoon, hollow out centre, leaving 1/4-inch (5 mm) thick walls. Finely chop 1 cup (250 mL) of the pulp; place in large bowl.

Squeeze sausage meat from casings into chopped zucchini. Add onion, garlic, rice, lemon rind, oregano, cinnamon, salt, pepper and allspice; mix well. Divide among 6 zucchini halves; top with remaining halves. Arrange with 1 cut side up in 13- x 9- inch (3 L) glass baking dish.

Combine tomatoes and tomato paste; pour over zucchini. Cover with foil; bake in 350°F (180°C) oven for 1 hour. Uncover and bake, basting occasionally, until rice is tender and almost no liquid remains, about 1 hour. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 40 minutes.)

Source : Canadian Living Magazine: August 2006

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