Zucchini stuffed with sausage meat and red onion
Serves 4
Halve 4 large zucchini lengthwise. Scoop out the flesh, roughly chop, and set aside with the zucchini “shells.” In a frying pan, sauté 1 chopped large red onion in a little olive oil over low-medium heat for a few minutes until soft.
Add 2 chopped garlic cloves and the chopped zucchini flesh, season well with sea salt and freshly ground black pepper, and sauté for few minutes more. Next, add 8oz (225g) good-quality sausage meat and a pinch of ground cinnamon.
Cook, stirring to break up any lumps, until the meat is no longer pink. Brush the zucchini shells with a little olive oil, season, and place in a roasting pan. Pack each zucchini shell with the sausage meat mixture.
Any leftover mixture can be rolled into balls and cooked alongside the stuffed zucchini. Roast in a preheated 400°F (200°C) oven for 30–40 minutes until the zucchini are soft and beginning to char, and the meat is cooked through. Serve hot, either whole or cut into slices, with the leftover meatballs alongside.
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