Because we live in northern Michigan and venison is so popular I have made up several recipes using it. My family loves venison. I am sure you could switch it with any meat your family enjoys.
Ingredients:
4 medium zucchini
1 pound sausage (I use venison/pork sausage), browned
2 tablespoons butter
1 medium onion
1 clove garlic, very finely chopped
1 can diced tomatoes, drained
1 can corn (I use southern style), drained
1 cup finely shredded mozzarella cheese
Salt and pepper
Preparation:
Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
Trim the ends from the zucchini and halve them lengthwise. Using a melon baller, hollow out each half leaving a wall of 1/4-inch or less on the sides and bottom. Reserve the pulp.
Season the zucchini halves with salt and pepper, arrange them on the prepared baking sheet and bake until softened, 6 to 8 minutes. Remove from the oven and set aside.
Roughly chop the reserved zucchini pulp and set aside.
Heat the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 5 to 6 minutes. Add the garlic and continue cooking for 1 minute longer, then add the chopped zucchini.
Season the mixture with salt and pepper and continue cooking until the zucchini is tender and the entire mixture is lightly caramelized, 3 to 4 minutes longer. Stir in the tomatoes and corn and cook for 1 minute longer.
Divide the zucchini-onion mixture between the hollowed "boats," and top each with about 1/4 cup of shredded cheese.
Bake for an additional 8 to 10 minutes, or until the "boats" are tender when pierced with a knife and the cheese is melted and golden.
Makes 4 servings (2 halves each)
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