Saturday, June 2, 2012

Stuffed Zucchini Provencal Style

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After a long Memorial Day Weekend of drinking, eating and entertaining, this was the perfect meal for a quiet Sunday dinner. Let's just say it was the healthy alternative to macaroni and cheese .  You really don't need anything else, except maybe a bottle of Chianti Classico and a leftover piece of the Almond Cake With Berries.

In my search for the perfect recipe, I knew I wanted something with tomatoes, but not necessarily a tomato sauce.  Ripe Italian tomatoes are the perfect choice but no matter what kind you use, make sure you squeeze out as much liquid as possible before you add to the stuffing.  Same with the zucchini.

Sausage is the perfect meat for this dish and ground pork should work also.  Whatever you do, don't try substituting ground turkey.   Zucchinis are on the bland side and need something with character to complement the rest of the ingredients.  I used more cheese than the recipe called for and perhaps next time I will make them with Gruyere instead of Mozzarella so I can truly call it Gourgettes Farcies a la Provencal.. sounds more elegant than Stuffed Zucchini, n'est ce pas?

And in case you are watching your Wheat Belly, not an ounce of the stuff in this recipe!

Stuffed Zucchini 

Serves 2


2 large zucchinis
1 tablespoon olive oil
1/2 lbs Italian Sausage
1 small onion (chopped)3
3 cloves garlic (chopped)
1/4 cup white wine
2 tomatoes (diced)
1 TB fresh oregano finely chopped
salt and pepper to taste
1  to 2 TB basil (chopped)
3/4 cup mozzarella (grated)
1/2 cup parmigiano reggiano (grated)


1. Cut the zucchini in half lengthwise.  Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell on the sides and bottom approximately 1/4-inch thick.
2. Cut the trimmings into 1/4-inch dice, squeeze out as much liquid as possible,  and reserve separately. Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.
3. Heat the oil in a pan.
4. Add the sausage and brown.
5. Add the onion and saute until tender.
6. Add the garlic and saute until fragrant.
7. Add the wine and deglaze the bottom of the pan.
8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
9. Remove from the heat and stir in the basil.
10. Let the stuffing cool.
11. Mix in 1/2 cup of the mozzarella and 1/4 cup of the parmigiano.
12. Stuff the zucchinis with the stuffing and top with the remaining cheese.
13. Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.

1 comment:

  1. Good idea, as now our zucchini are producing like mad! I'll do a vegetarian version though—it's a bit like eggplant imam, right??


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