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| ~ Here you can see the size of this Zucchini. It dwarfs a medium onion and fills the entire cutting board. A Zucchini this large isn’t ideal because it will be filled with seeds and the skin will be rather tough. The latter is solved by longer cooking. The former is easy to deal with. ~ |
1 oversized Zucchini
1 pound sausage out of the casing
1 carrot, diced small
1 red onion, diced small
1 rib celery, diced small
2 cloves garlic
1 egg
1 large handful of panko breadcrumbs
4 oz. fresh mozzarella, cubed
Extra Virgin Olive Oil, salt & pepper
Halve the Zucchini lengthwise, scoop out and discard the seeds. Lay the zucchini flat on a baking sheet, season with salt and pepper and drizzle liberally with olive oil. Preheat your oven to 350.
In a large saute pan, add the vegetables and garlic and saute until softened, about 2-3 minutes over medium heat. Add the sausage and continue to cook until the sausage is nearly fully cooked; about 5-7 minutes. Remove from the heat and transfer to a mixing bowl to cool.
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| ~ This is the cleaned Zucchini before seasoning, etc. ~ |
Once the sausage has cooled (you can expedite this slightly by placing the bowl in your refrigerator), beat and incorporate the egg and bread crumbs until the mixture comes together and binds. If the mixture looks too dry, use a second egg.
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| ~ Voila! The finished dish. Slice crosswise and enjoy ~ |
