Hearty Stuffed Zucchini
2 Tablespoons olive oil
¾ pound loose pork sausage stuffing
1 onion, minced
3 cloves garlic, minced
1 pinch cumin seeds
4 tomatoes, 2 finely chopped and 2 sliced into rounds
2 sprigs thyme
4 zucchini, cut lengthwise and seeds removed
8 ounces fresh mozzarella
Salt and pepper
5 leaves basil, cut into thin strips
Preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Add the sausage meat and lightly brown. Add the onions, garlic and cumin and cook for 3 minutes. Add the chopped tomatoes and thyme and simmer for 10 minutes.
Spoon the sausage mixture into the halved zucchini. Cover with sliced tomatoes and mozzarella. Season with salt and pepper and a splash of olive oil. Bake for 10 minutes. Sprinkle with the basil and serve.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
Serve with whole wheat couscous.
This is kid friendly!
A Pinot Noir, such as the 2003 Littorai from Hirsch Vineyard.