Stuffed Zucchini with Pine Nut Salsa ~ zucchini boats stuffed with a delicious blend of sausage, tomato, cheese, garlic, and breadcrumbs, topped with a lemony pine nut salsa that will knock your socks off!
2Italian sausagesweet or hot
1/2cupgrated Parmesan cheeseloosely measured, not packed
1/2cupfinely diced tomato
salt and fresh cracked black pepper
a few Tbsp of crumbled feta cheese
pine nut salsa
1/4cuppine nuts that have been toastedheat them over medium heat in a skillet for several minutes, stirring constantly until they turn golden
1/4cupchopped fresh oregano
Preheat the oven to 475F
Slice the zucchini in half lengthwise. Use a small spoon to scoop out the inside, leaving 1/2 inch of the zucchini around the edge. Put the scooped zucchini flesh in a clean dish towel and squeeze out the excess moisture. You should have about 1/2 cup left.
Remove the sausage from the casings and brown in a pan, crumbling it as you cook.
Mix the zucchini flesh, the sausage crumbles, garlic, egg, Parmesan, breadcrumbs, the tomatoes, and a pinch of salt and pepper. Mix well.
Arrange the zucchini in a large casserole. Drizzle with 1 Tbsp of olive oil and lightly season with salt. Stuff each of the cavities with the stuffing mixture, pressing down to get as much in as possible. Scatter the feta cheese over the top.
Bake for 15-20 minutes until sizzling and golden.
While the zucchini bakes, make the salsa by mixing together all the ingredients.
Serve the zucchini with the salsa spooned over the top.
https://theviewfromgreatisland.com/stuffed-zucchini-with-pine-nut-salsa-recipe/ May 13, 2019