Friday, August 13, 2010

Unstuffed Zucchini Sausage Skillet

The Menu:
Unstuffed Zucchini Sausage Skillet

The Original Recipe:
I had an inspiration for this dish. I found it on cassiecraves.blogspot. Here is the Original Recipe. My "Unstuffed" way is below. Delish!

Vegetable Stuffed Zucchini

4 medium zucchini (about 8 ounces each), washed

4 tablespoons olive oil

3 medium red potatoes (about 1 pound), cut into 1/2-inch cubes

1 medium yellow or red onion, chopped fine

5 large cloves garlic, finely minced

3 medium tomatoes (about 1 1/4 pounds), seeded and chopped

1/3 cup shredded fresh basil leaves

6 ounces Monterey Jack cheese (about 1 1/2 cups), shredded

1. Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.

2. Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 2 tablespoons of the oil. Set the zucchini halves cut-side down on the hot baking sheet that has been preheating on the lower rack. Meanwhile, toss the potatoes with 1 tablespoon of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on the hot baking sheet that has been preheating on the upper rack. Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes, while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished baking, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.

3. While the zucchini and potatoes are roasting, heat the remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off the heat, stir in the basil, 1/2 cup cheese, and salt and pepper to taste.

4. Divide filling evenly among the zucchini halves on the baking sheet, spooning about 1/2 cup into each, and packing it lightly; sprinkle with remaining cheese. Return the baking sheet to the oven, this time to the upper rack, and bake the zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

The Way I Made It My Own:
I don't like stuffing things into a vegetable because I know my kids will eat the insides and not the outside!! So, in order for them to eat the veggies, too, I made it into and unstuffed dish. Boy, am I glad I did! My kids LOVED this dish. Yes, loved it! I have never been so proud of my kids for eating before this night! This was a GREAT way to cook using those fresh garden vegetables!

Unstuffed Zucchini Sausage Casserole

1 medium zucchini

1 tablespoon olive oil

1 lb. of spicey sausage (or any you prefer)

3 medium potatoes, cut into small cubes

1 medium yellow or red onion, chopped fine

1 green bell pepper, chopped
2 large cloves garlic, finely minced

3 roma tomatoes, chopped

1/3 cup shredded fresh basil leaves, chopped

fresh oregano, thyme, sage, etc. to your taste (I would recommend 1/2 tsp. each fresh) (optional)

1/2 cup Monterey Jack cheese, shredded

Cook and crumble sausage in large skillet until cooked through. Set aside. Add oil to pan. Add potatoes, onion, garlic, green pepper, zucchini, salt and pepper and saute until onions are clear and potatoes are browning on all sides. Add sausage and tomatoes to pan. Cover and simmer, stirring occasionally, until potatoes are soft and cooked through, about 20-25 mintues. Turn off stove and add cheese to top, recover and let melt.


Cassie said...

Your version sounds absolutely delicious! I'm putting this on the back burner for when my boys start to hate vegetables. I know that day will inevitably come! :)

Krista said...

I'm sure this was delicious and so much easier to make un-stuffed. Good call! My family would eat this for sure.