Vivian’s Stuffed Zucchini

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
  • salt
  • pepper
  • 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!

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3 responses to “Vivian’s Stuffed Zucchini

  1. I too enjoy stuffed vegetables. I grow Italian frying peppers each year and usually stuff them with an herbed breadcrumb mixture.

  2. yea!!! thank you so much! i am making stuffed eggplants tonight as i got two huge ones for a great price this weekend! loved that you named it after me, thank you!!!!!

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