Sausage Stuffed Zucchini With Penne Pasta Recipes

Steps:

• Preheat oven to 425 degrees F.
• Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
• Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.

Steps:

• Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
• If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
• If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
• Dice the inside of the zucchinis (and top part from round zucchini if using them).
• Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
• Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
• Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
• When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
• Add sausage to saute'd vegetable mixture along with 2 T of the basil.
• Add salt and pepper to taste.
• Spray a baking dish with cooking spray.
• Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
• Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
• Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
• Cover and bake at 350 degrees for 1 hour.
• Prepare pasta according to package directions and drain.
• When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Steps:

• Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.

Steps:

• Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
• Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
• Finely chop the remaining 2 squash.
• Preheat the oven to 350 degrees F.
• Prepare sheet pan by very lightly greasing it.
• Get out your food processor.
• Heat 1 tbl of the olive oil in a heavy skillet.
• Add the shallots and cook until translucent but not brown, about 2 minutes.
• Add the mushrooms and 1/2 tsp of salt (approx.).
• Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
• Transfer the mixture to a large mixing bowl.
• Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
• Add to the mushrooms.
• Add the sausage to the pan and saute until brown.
• Transfer the sausage to the food processor and process until very fine.
• Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
• Taste and season with additional S&P if needed.
• Fill the zucchini and squash shells, sprinkle with extra cheese.
• Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
• Serve with a rice pilaf.

Steps:

• Pre-heat oven to 325 degrees.
• Heat a heavy skillet, preferably cast iron over medium to high heat.
• Add the Olive Oil and Italian Sausage.
• Brown Sausage for 5 minutes on each side.
• Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
• Cook for 35 minutes or until sausage is cooked.
• While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
• Cook until tender, approximately 10 minutes.
• Add the tomatoes and oregano.
• Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
• You may add some pasta water if the sauce gets to thick.
• Remove sauce from heat.
• Season with pepper to taste and add the cooked pasta and toss.
• Cover the pan and let sit a few minutes.
• Slice the sausage and mix with pasta.
• Serve with Grated Romano Cheese.

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!

Steps:

• In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.