The end of summer is winding down but there are still plenty of zucchini to be found at farm stands and markets. Although we didn’t get any from our CSA, I was able to purchase some from the Headhouse Square farmer’s market for 50cents each! I found a pretty easy and quick recipe from Real Simple magazine that featured 10 different ways to use hot Italian sausage.

Mediterranean Stuffed Zucchini
from Real Simple Magazine

1/2 pound Italian sausage, casings removed
1/4 cup grated Asiago cheese
2 tablespoons pine nuts
2 tablespoons sun-dried tomatoes, chopped
2 scallions, choppd
4 medium zucchini, halved length-wise

Preheat oven to 400F.

In a skilled over medium-high heat, brown sausage until meat is cooked through and juices run clear. Stir in Asiago cheese, pine nuts, sun-dried tomatoes and scallions.

Hollow out zucchini with a spoon and knife, removing seeds. Fill zucchini with sausage mixture and roast until tender approximately 12-15 minutes.

This dish was very simple. The longest part of the process was browning the sausage and re-constituting the sun-dried tomatoes. You can used dried tomatoes or jarred and packed in oil. I chose dried and simmered them in a bit of water until they were tender and juicy again. I kept the stuffed zucchini in the oven for a little longer than suggested, about 20-25 minutes. They probably could have gone even longer, as the zucchini was not as tender as I would have liked.

This dish was totally tasty, uses few ingredients, and took under a half an hour to prepare. A great quick and easy weeknight meal!