Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Sunday, August 26, 2007

Another Stuffed Success!

It appears as though I haven't been cooking much lately, but the truth is I am finding it more challenging to make "blog worthy" dinners. Tonight's dinner is another farm stand bonzana. I was in Amish country this week and picked up this beautiful giant zucchini for $.50! I've been making so much zucchini lately (zucchini pancakes, zucchini potato gratin, zucchini gnocci, grilled zucchini) it is a wonder I can find another way to prepare this delectable treat. This is something I don't have a recipe for (I know, I know) but just throw together, so you will have to adjust and season to taste.

Stuffed Zucchini
1 large zucchini (straight, not curved) or 4-6 medium
1 lb. Italian chicken sausage, removed from casing
1/2 medium onion, sauteed
2 slices bread, cubed (I used Italian)
1/2 cup Parmesan
1/2 cup mozzarella
3 cups prepared marinara (I accidentaly took meat sauce from the freezer...so we had that)

Split zucchini in half and scoop out a well on the inside. Season zucchini with salt and pepper. In a medium mixing bowl mix sausage, sauteed onion, 1/4 cup Parmesan and bread. Blend well and stuff into the well of the zucchini. Cover with 1/2 the marinara sauce
Place in an oven safe casserole with about 1" of water and cover tightly. Bake at 350 for an hour. Uncover, sprinkle with mozzarella and bake another 15 minutes.

Serve with pasta, marinara and remaining Parmesan cheese.

NOTE: You could cook the sausage ahead of time and only bake the dish for 30 minutes. You could also use standard pork italian sausage.

1 comment:

A Real Librarian said...

That looks delicious!!!

p.s. I tried your Quick Lasagna last night! It was great!! Thanks for the recipe!!