Sausage Stuffed Zucchini

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

Tonight’s dinner was a smashing success!  What makes our relationship so special is our willingness to try new recipes, and more importantly, cooking together.  Even with a broken wing, we make an amazing team and compliment each other so well.  We made sausage stuffed zucchini tonight and it was amazing! Here is how we did it:

1 lb Italian sausage

2 large zucchinis

2 tablespoons yellow raisins

4 tablespoons of pecans

1/4 cup of onions

Panko bread crumbs

First: Sauté some onions in a pan with a little bit of olive oil.  In another pan warm some pecans over low-med heat.  Once your onions are somewhat soft, toss in the sausage, season with thyme, oregano, parsley, salt and pepper, and cook it through.

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

Second:  While the sausage is cooking, slice two zucchinis in half and using a spoon scoop them out and keep the meat. Also, preheat the oven to 350 degrees.

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

Next:  Once the sausage is cooked through add the pecans, 2 tablespoons of yellow raisins, and zucchini meat and cook for about 5 minutes.

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

Now scoop the sausage mix into the zucchini and heap it up.  Sprinkle panko break crumbs over the top.  Put your creation in the oven for 25 minutes.

ink inside out-Jason Wood-Food&Drink-Stuffed Sausage Zucchini-October 2015

Enjoy!  We sure did!

God bless,


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