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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Thursday, August 20, 2015

Parmesan Pork Stuffed Zucchini Boats Recipe

This year my backyard garden has done better, than ever! One of the veggies that has done extremely well for us this year has been our zucchini. We planted 3 zucchini plants back in the springtime and so far, we have gotten over 2 dozen fresh zucchinis from the garden!

A few weeks ago I made these delicious Parmesan Pork Stuffed Zucchini Boats and the family loved them. Matter of fact, I made them again the following week and instead of using ground pork sausage, I substituted with ground beef and they were equally as good!

Parmesan Pork Stuffed Zucchini Boats Recipe

1 lb. ground pork sausage
3/4 to 1 cup seasoned dry bread crumbs
1 large jar spaghetti sauce
1/2 cup Parmesan cheese, shredded or grated
1/2 cup Mozzarella cheese, shredded
1/8 cup green bell pepper, finely chopped
1/8 cup red tomato, chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 to 1/2 tsp. ground black pepper
1 to 2 fresh zucchini

Cut zucchini in half, lengthwise. Remove seeds, toss. Scoop out pulp and set aside. In a large frying pan simmer together over low heat the ground pork sausage and finely chopped bell pepper until sausage is done. Drain away grease, set aside.

In a large mixing bowl combine together the cooked ground pork sausage & bell pepper mixture with the seasoned dry bread crumbs, jar of spaghetti sauce, Parmesan cheese, chopped red tomato, basil, oregano, salt and ground black pepper until everything is combined. Spoon mixture into the prepared zucchini boats and place them into a large baking pan.

Preheat oven to 350 degrees F. Bake uncovered in a preheated oven for 25 to 30 minutes or until done. Remove from oven and sprinkle the Mozzarella cheese on top. Place baking sheet back into the oven for an additional 3-5 minutes or until cheese has melted. Remove from oven and let stand for 3-4 minutes before serving.

Note: You can print out this recipe by clicking on the share button located at the bottom of this post. You can email it to yourself for easy printing or click on the PRINT button and the recipe will open and load in a new window for easy printing.

1 comment:

jopb said...

I love stuffing zucchini and this is one recipe I have not yet tried. I love the combination of all these flavors.