About a week ago, a friend of mine gave me 2 HUGE zucchini from her garden. I mean these bad boys gargantuan!! After I got them home they sat on my kitchen counter for a couple of days while I tried to figure out what to do with them. I had already made Turkey Sausage Zucchini Boats with over-sized zucchini from my own garden a few years back, but realized I didn’t have much else that showcased zucchini as the main star. So wanted to come up with something fun. Hmmmmmm, think think think. What do you do when life gives you ginormous zucchini? Why you make ginormous zucchini cups, that’s what you do!

I mean, we love stuffed stuff, and one of the stuffed things we were pleasantly surprised to like was the Stuffed Pumpkin I made last year. As a matter of fact everyone was saying I should make it for Thanksgiving this year, but I would need a double oven to be able to pull that one off. Or forgo the turkey. Soooooo that won’t be happening any time soon. Although I guess we could deep fry, or smoke the turkey. Crap, now I have to totally rethink my plan……*sigh*

Anyway, get back on track Bobbi, I decided that this gloriously bodacious squash needed some stuffin’, but in individual servings. So into the kitchen I went. I carefully, and I emphasize carefully, scooped the insides out of each zucchini section. The reason I emphasize being careful is because you don’t want to bust through the bottom of the cup. Then you will have a tube…..kinda hard to stuff a tube. All the yumminess will leak out the bottom, and it will just be a big ol’ mess. How do I know this? Ummm ya, experience *eyeroll* 

I was originally going to use quinoa in the recipe to make it a bit healthier, buuuuuttttt again my culinary expertise came in to play. I started the quinoa in a small pot while I was browning my sausage. When it came to a boil I quickly turned the heat down to low and went back to my sausage duty. All of a sudden I realized there was smoke coming from the pot and BAM I hear the smoke alarm go off. FIRE….FIRE…..FIRE (yes my smoke alarm is possibly the most annoying smoke alarm on the planet!). I , in my infinite wisdom, had turn the nob to the opposite eye to low, and left the one the quinoa was cooking on on full blast. Hence the rice in the stuffing. Now I have a stainless steel pot with black gunk in the bottom that I can’t seem to get rid of. A reminder to pay closer attention to details I guess!!

1 year ago –

2 years ago – 

3 years ago – 

Sausage Stuffed Zucchini Cups  

By Bobbi’s Kozy Kitchen
Published 09/07/2014

Ingredients

• 4 large zucchini
• 1 cup rice
• 1 pound mild Italian sausage
• 1 onion, chopped
• 5 cloves garlic, chopped
• 1 15-ounce can diced fire roasted tomatoes
• 2 tablespoons fresh oregano leaves, chopped
• 2 tablespoons fresh basil leaves, chopped
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes
• Kosher salt
• Fresh cracked black pepper
• 2 cups shredded mozzarella cheese

Instructions

1. Cut the ends off of the zucchini and then cut them into 3 inch sections. Using a spoon (or melon baller if you have it), scoop out the center of the zucchini making sure to leave at least 1/4 of an inch thickness on the bottom. Salt and pepper the inside of the zucchini cups and set aside.
2. Place the rice in a medium sauce pan and add 1 3/4 cup water (or stock) to the pan. Heat over high heat until boiling, then cover and reduce to low heat. Cook for 17 to 20 minutes, or until the liquid has cooked out.
3. Heat oven to 350 degrees F.
4. Meanwhile in a large skillet, brown the sausage using a wooden spoon to break it up into small bits. Cook until there is no pink remaining.
5. Add the onion and garlic and cook until tender, about 5 minutes.
6. Stir in the tomatoes with the juice, oregano, basil, paprika, crushed red pepper flakes, salt, and pepper. Continue to cook for another 2 to 3 minutes.
7. Add the rice and combine well. Adjust seasoning to taste.
8. Carefully scoop the filling into each zucchini cup and then place the stuffed cup in a large casserole dish, or on a rimmed baking sheet. Bake for 30 minutes.
9. Remove from the oven and add a shredded mozzarella cheese on top of each cup. Cook for an additional 5 minutes, or until the cheese has melted.

Yield: 4 servings
Prep Time: 00 hrs. 15 mins.

• Pumpkin Pie Cocktail from Confessions of a Culinary Diva
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• Zucchini Pickles from Jane’s Adventures in Dinner
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• Tofu Vegetable Soup from What Smells So Good?
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• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
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• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
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• Spaghetti Squash Fritters from Nosh My Way
• Sweet & Savory Roasted Delicata Squash & Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler from The Wimpy Vegetarian

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Rolls from Grumpy’s Honey Bunch
• Pumpkin Pie Layer Cheesecake Streusel Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks

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