I was ordering my weekly veggie order from a local farmer (check out G Ratto Farms on Facebook!), and I noticed that, besides the usual bounty of delicious vegetables, they were offering "8 Ball Zucchini." Well, I had to try it, and I'm so glad I did! These delicious little spheres are perfect for stuffing and taste just like regular zucchini. It takes a little prep but it's so worth it. And my veggie-adverse hubby ate it all up! Another great gluten free meal option!
1/2 C chopped Red Onion
3 or 4 garlic cloves, finely chopped
1 lb mild Italian Sausage
3 to 4 "8 Ball" Zucchini Squash
Shredded Jack and Parmesan (about 2 cups loose, not packed)
1/4 of a jar of Spaghetti Sauce (Marinara)
Preheat oven to 350 degrees F.
Saute onion and garlic for about 10 minutes, then set aside in a separate dish. Add sausage to saute pan and cook over medium heat until cooked through, about 20 minutes.
Meanwhile, slice the tops off of the zucchini squash (about 1/4 of the way down from the stem end) and scoop out with a melon baller or spoon (I used a spoon and it was easy) leaving about 1/2 inch of zucchini all around. Place cut sides down in a baking dish with about 1/2 inch of water and bake at 350 degrees F for about 15 minutes. Remove from oven and cook for a few minutes.
Mix sausage, onion and garlic mixture, most of the cheese (leave a little to melt on the tops later), Onion Powder, Italian Seasoning and salt and pepper. Mix in about 1/4 of a jar of spaghetti sauce, just to moisten.
Stuff the zucchinis, mounding over the top. Bake for 1/2 hour at 350 degrees F. Top with the rest of the shredded cheese and return to the oven. Bake for another 5 minutes until the cheese is melted.
Ready to serve!
We had one zucchini squash per person and it was plenty. If you have big eaters, or the squash are small you might want to plan on more.