Sausage-Stuffed Zucchini
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.
Servings: 4 to 6
Ingredients:
| 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% |
-
6 zucchini (about 3 lb/1.5 kg)
1 lb (500 g) mild Italian sausage
1 onion, finely diced
2 cloves garlic, minced
1/2 cup (125 mL) parboiled rice
2 tsp (10 mL) grated lemon rind
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each salt, pepper and ground allspice
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (25 mL) 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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