Stuffed Zucchini with a side of Roasted Tomatoes

This week I had a gigantic zucchini from my garden that I had to use, so I decided to make stuffed zucchini.  It's something that I haven't made in a really long time, but is a yummy way to use more veggies in our dinner.  I again didn't take any pictures while I was cooking, so sorry about that!  I made some roasted tomatoes with it as I have SO many tomatoes from my garden and am always looking for new ways to use them.  So, on to the recipe.

Stuffed Zucchini

Ingredients:

1 large zucchini
1 cup mushrooms sliced
1/2 lb of mild Italian sausage bulk
1 tablespoon of fresh basil minced
1 tablespoon of fresh oregano minced
1 tablespoon of olive oil
1/4 cup of Italian bread crumbs
1/2 cup of grated parmesan cheese
salt and pepper to taste

Preheat oven to 375 degrees.  Heat a saute pan and put the olive oil in.  Then add the sausage and saute until browned (break the sausage up with a wooden spoon as it's cooking)  While the sausage is browning slice the zucchini in half.  Using a melon-baller scoop out the center of the zucchini to make small boats to put the stuffing in.  Place these on a parchment paper lined cookie sheet.  Chop the scooped out zucchini into bite size pieces.  After the sausage is done remove it from the pan and set it aside in a bowl.  Then add the basil and oregano to the pan.  After about 30 seconds you should start to smell the herbs cooking, then add the chopped zucchini, season with salt and pepper, and saute for 2 minutes.  Then add the mushrooms.  Saute these together for another 2 minutes until they are almost fully cooked.  Then mix in the browned Italian sausage.  Turn off the heat and stir in half of the grated cheese.  The mixture is now ready to add to your zucchini boat.  Fill as much of the mixture in that you can, top with a sprinkling of breadcrumbs and the rest of the cheese.  Put in the oven for 20 minutes or until zucchini boats are tender. Enjoy!

Roasted Tomatoes

Ingredients:

2 large tomatoes quartered (any variety - I used big boys)
1 tablespoon of fresh rosemary minced
1 tablespoon of fresh thyme minced
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
salt and pepper to taste

Preheat oven to 375 degrees.  Place the tomatoes on a parchment lined cookie sheet.  Sprinkle the tomatoes with the oil, then add salt and pepper.  Sprinkle each tomato with the rosemary and thyme, and then add the balsamic vinegar.  Pop these in the oven for 10 minutes and enjoy!

Both recipes turned out great and was a great way to use some of our fresh veggies for dinner.