Thursday, July 12, 2007

Hearty Stuffed Zucchini

Hearty Stuffed Zucchini
Serves 4
Michael Anthony

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

  Yield: 4 Servings

  Round Out the Meal:
Serve with whole wheat couscous.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A Pinot Noir, such as the 2003 Littorai from Hirsch Vineyard.

No comments: