Stuffed Zucchini Recipe - Johnsonville Italian Sausage

Stuffed Zucchini

Ingredients:

1 Over sized (preferably 12” x 4 ½”) cut into 3 ½’ rounds, OR
2 * Medium, round zucchini, cored
2 Links, Johnsonville Hot Italian sausage casing removed       
½ cup Chopped Japanese eggplant (optional)
½ Medium onion, diced
4 Button mushrooms, chopped
1T Olive oil
1 8oz can Tomato sauce
1 cup Cooked rice
3 cloves garlic, crushed & chopped
Italian Seasoning
1 cup Sargento Mozzarella Cheese, shredded
Salt & Pepper to taste
Method:
      
Preheat oven to 375 degrees F.
Crosscut the butt end (the biggest end) of the zucchini into sections approximately 3 ½”, core out the center leaving ½” rim. Chop the portion removed and set aside.

Steam the zucchini shells in the microwave for about 4-5 minutes on high, making certain they are not overcooked. You will need to retain the integrity of the zucchini shell to hold the stuffing without collapsing. Immediately plunge them into an ice water bath to stop further cooking.
In a medium skillet, cook the sausage on med-high breaking the sausage into small chunks.  Transfer to a bowl and set aside. Using the same skillet, add the olive oil, the onions, garlic, ½ cup of the chopped zucchini, mushrooms and (optional) eggplant, Italian seasoning, salt & pepper to taste. Cook until the zucchini and onions are pale. Add the tomato sauce and any additional zucchini you feel will balance out the mix, cook for another 3 to 4 minutes. Empty the ingredients of the skillet into the bowl containing the cooked sausage, blend into this mix the cooked rice, half the cheese and fold all the ingredients thoroughly to complete the stuffing mix. The heat of the stuffing mixture should be adequate to melt the cheese as it is being incorporated.

    -2-
 
                                             
Place the empty zucchini shells in a casserole dish or suitable high-sided container. Fill the shells with the mixture, tamping down lightly to fill each shell to the top.  Place in the oven to cook for about 20-30 minutes. Open the oven door and check the temperature of the filling by simply touching the top and if it is warm, now is the time to add the remainder of the cheese to the top of the filling.  Return the casserole to the oven for an additional few minutes and closely observe how the cheese is melting. Caution should be taken to prevent the cheese from scorching.
 
When the zucchini is cooked to your satisfaction, remove from the oven, place on a rack and let rest for 4 or 5 minutes. Serve by removing the stuffed zucchini from the pan with the aid of a flat blade utensil.
Serve with chunks of fresh baguette, green salad of hearts of romaine, slices of fresh mozzarella and tomato.
Serves 2.
Notes:
• Round zucchini can often be found in an Asian market or markets such as Whole Foods as well as some Farmers markets during the summer months. If you choose to use a round zucchini, cut off the top and core per recipe instructions keeping in mind to have a flat bottom to maintain balance after stuffing.
*    This filling mix is also great as stuffing for bell peppers.

As always, thank you for visiting.

Clark Williams,

Growing Your Own Herbs - Summer in the Garden

Living in a desert community presents many challenges when it involves trying to grow a garden.  There is the ever-present relentless sun, the water restrictions, the soil conditions and searing heat. My day usually begins about 5:30 AM while the temperatures are moderately cool but by 10:30 AM it is time to return to the air conditioning. Actually today our temperature is expected to cool somewhat with a high of only104 f.

Regardless of the challenges, I find experimenting with various herbs and vegetables placed in different locations in the garden, hoping to find the best places for each of the varieties to grow, is part of the everyday challenge.  Failure, disappointment and success are all words (and emotions) I have become familiar with through the years. But the very promise of a new growing season is in itself exhilarating. I do however, have (as they say in Las Vegas), an “ace up my sleeve” by having a small portable green house that allows me the convenience of being able to start many of my seedlings under cover until they reach the transplant stage. I will post a separate blog with pictures of my green house and a few herbs.

As some of my early spring vegetables have now reached maturity I thought of one of my old favorite recipes, Ratatouille. Having made my dish and finding I had created more leftovers, I decided to use the extra ratatouille in another casserole I have dubbed “ratatouille stuffed manicotti”. It is a simple recipe and as it turned out, a good way to rid my leftover ratatouille.

Ratatouille Stuffed Manicotti

4- tubes  Manicotti Pasta
¼ cup Feta cheese
½ cup Parmesan cheese-shredded (sub.Cheddar, Mozzarella, Swiss, your choice)
1 jar Pasta sauce

FILLING:  Ratatouille (see below for filling recipe)
METHOD:  Preheat oven to 350 degrees.

Drop manicotti tubes in hot water for a few minutes to soften. DO NOT BOIL. Remove from hot water and place either on parchment paper, foil, or wax paper to cool. Do not use paper towels as the manicotti will adhere and create a situation you do not want to deal with. Meanwhile, grease an ovenproof casserole dish and set aside.

Begin to gently fill the now cooled Manicotti tubes with ratatouille being careful not to split the tubes, place the Manicotti in the greased casserole dish, pour the pasta sauce over the manicotti, sprinkle with the cheese(s) of your choice, bake 30 minutes or until golden brown.
Serves 2

Ratatouille
Please note - this is a full recipe serving 4 - the above recipe was made from leftovers

Ingredients:

1 ¾ cups Diced eggplant, peeled, salted, drained
2 T Olive oil
½ cup Sliced onions
2 cloves Garlic , crushed
1 Red pepper, julienned
1 ½ cups Zucchini 1/2 “ slices   
1 cup Tomatoes, skinned, ¼’d         
1 tsp Oregano
8 leaves Fresh basil, chiffonade or chopped
Shredded cheese, optional  
                    
Method:

Pre heat oven to 325 degrees.
Select individual casseroles, coat with spray or butter, set aside.

In a 10” sauté pan add 2-3 T. olive oil. Add onions and garlic. Saute until onions are just turning color, careful not to burn the garlic. Add peppers, zucchini and tomatoes. Stir while cooking for a few minutes.  Add drained eggplant, sprinkle with olive oil. Add more olive oil if necessary. Add oregano, basil, reduce heat, cover and simmer for 3-4 minutes.  Transfer contents to individual casseroles, sprinkle with cheese and bake for 30-40 minutes.