Many of my recipes can be found on facebook at: Kristen's Kitchen  Beginning November 2012, recipes will be incorporated into my blog.


Kristen's Stuffed Zucchini

1 giant zucchini (mostly found in your garden, not at the market)
olive oil or olive oil spray
1/2 large onion
1 pound mild Italian Sausage, casings removed
2 15 oz can tomato sauce
1 15 oz can crushed or diced tomatoes
1 cup orzo pasta
1 tsp chili pepper flakes

1 clove garlic, minced, optional
1/3 cup grated Asiago cheese
1/3 cup grated Parmesan
1/3 cup grated Provolone cheese
2/3 cup grated Fontina (combine all cheeses)

Cut a giant zucchini in half lengthwise and scoop out the seeds
sprinkle with pepper (but not salt), put on a large baking sheet (jelly roll pan) and let rest

Preheat oven to 375

Saute the onion in a little olive oil and add the sausage. Continue cooking and crumbling the sausage. drain
Add the tomatoes, pepper flakes, garlic and any other spices
stir in the dry orzo (it will absorb the tomato juice)
simmer for 15-20 minutes or until the pasta is plumped up and almost of the water is evaporated
Stir in half of the cheese

scoop the meat and tomato mixture into the zucchini center, mounding it high, sprinkle with the remaining cheese and roast in the oven for 20 minutes or until zucchini is firm, but not soft.

slice into large wedges and serve.

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