Sausage Stuffed Zucchini With Penne Pasta Recipes

SAUSAGE-STUFFED ZUCCHINI

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!

ZUCCHINI SAUSAGE PASTA

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.

PENNE WITH ZUCCHINI AND SAUSAGE

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.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

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.