Sausage-Stuffed Zucchini with Roasted Pepper Sauce
Tarantino
SAUCE
4 large plum tomatoes, about 1 pound total
1 small yellow onion, cut crosswise into
½-inch slices
2 small bell peppers, 1 red and 1 yellow
2 tablespoons each ;nely chopped
fresh basil leaves and ;nely chopped
fresh oregano leaves
2 garlic cloves
2 tablespoons red wine vinegar
Prepare the grill for direct cooking over medium heat (350°F-450°F). Grill the
tomatoes, onions and peppers until the tomatoes are blistered and the skins are
split, the onions are soft, and the peppers are blackened and blistered, turning
every few minutes. The tomatoes and onions will take 8-10 minutes; the peppers
10-15 minutes. Place the peppers in a bowl and cover tightly with plastic wrap
to allow the skins to steam and loosen for about 10 minutes.
When cool enough to handle, pull the skins from the tomatoes and cut out the
stem ends. Remove and discard the outermost rings from the onion slices if they
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
4 medium zucchini, about 2 pounds
total, each cut in half lengthwise
4 links ( 1 pound) Tarantino* mild
Italian sausage, casings removed
1 cup shredded Romano cheese
;⁄; cup panko bread crumbs
are dried and charred. Peel, core and seed the peppers.
Pulse the tomatoes, onions, peppers, basil, oregano, garlic, vinegar, salt and pepper
in a food processor until a semi-smooth sauce is created. With the motor running,
slowly add the oil. Transfer the sauce to a medium saucepan and heat over low heat
to warm through and thicken for a few minutes, stirring occasionally.
With the cut sides of the zucchini facing up, lightly score the ;esh ;⁄; to ¼ inch in
from the edges all the way around. Using a small spoon or melon baller, and using
the scored edges as guides, carefully scoop out and discard the ;esh and seeds,
leaving what looks like a boat with uniformly thick walls.
In a medium bowl gently combine the sausage meat, cheese, bread crumbs and
½ cup of the tomato and pepper puree. Divide the mixture evenly among the
zucchini boats, spreading it and lightly pressing it to ;ll the shells completely.
Grill the stu;ed zucchini over direct medium heat until the sausage is cooked
through and no longer pink, about 15 minutes. Using a wide spatula, carefully
remove them from the grill. Serve on a bed of rice or pasta, if desired, and top each
with some of the warm sauce. Pass any remaining sauce. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
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