Sausage Stuffed Zucchini With Penne Pasta Recipes

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Steps:

• Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

Steps:

• In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Steps:

• Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
• If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
• If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
• Dice the inside of the zucchinis (and top part from round zucchini if using them).
• Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
• Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
• Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
• When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
• Add sausage to saute'd vegetable mixture along with 2 T of the basil.
• Add salt and pepper to taste.
• Spray a baking dish with cooking spray.
• Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
• Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
• Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
• Cover and bake at 350 degrees for 1 hour.
• Prepare pasta according to package directions and drain.
• When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.

Steps:

• Pre-heat oven to 325 degrees.
• Heat a heavy skillet, preferably cast iron over medium to high heat.
• Add the Olive Oil and Italian Sausage.
• Brown Sausage for 5 minutes on each side.
• Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
• Cook for 35 minutes or until sausage is cooked.
• While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
• Cook until tender, approximately 10 minutes.
• Add the tomatoes and oregano.
• Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
• You may add some pasta water if the sauce gets to thick.
• Remove sauce from heat.
• Season with pepper to taste and add the cooked pasta and toss.
• Cover the pan and let sit a few minutes.
• Slice the sausage and mix with pasta.
• Serve with Grated Romano Cheese.

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!