Note by Phyllis Brown: My niece, Vivian, asked for this recipe – so I named it for her! Stuffed zucchini can be fixed a myriad of ways, but this is my favorite. It can be a meal in itself – with perhaps a salad – or, it can be used as a side dish. Tonight I used it as the entree and served Sour Cream Potato salad and fresh buttered beets as sides.
Vivian’s Stuffed Zucchini
- 1 ten inch zucchini
- olive oil
- 1/2 pound sausage
- 1/2 medium onion, chopped
- 1/2 cup raisins
- 1 1/2 tablespoons sage
- 1 14 oz. can chicken broth
- 1 cup Pepperidge Farm bagged stuffing
- Pecorino Romano, shredded
Cut zucchini in half lengthwise. Scoop out the pulp area with seeds, leaving a good amount of flesh on the zucchini. Drizzle a little olive oil in a glass baking dish, long and deep enough for the zucchini. Sprinkle the zucchini with a little salt and pepper.
In a medium skillet over medium high heat crumble the sausage and add chopped onion. Cook until browned, continuing to break up sausage with spoon. Add raisins and sage – let infuse for just a moment. Add about 1 cup of chicken broth and bring to a boil. Immediately add stuffing, mix well. Remove from heat.
Drizzle a little olive oil over the zucchini halves. Fill center of zucchini with stuffing mixture, piling it an inch or so high. A regular tablespoon works well for this – you can round and push down to make more stuffing fit. Add a little chicken broth to the bottom of the dish – this will steam the zucchini and make it tender. Cover dish with foil and bake in a 400 degree oven for 45 minutes. At this point check with a fork to see if zucchini is tender. If so, remove foil and bake an additional 15 minutes to brown. Remove from oven, sprinkle with Pecorino Romano and serve. Enjoy!