Grandpa Scalzo’s Famous Chicken Sausage and Stuffed Zucchini
The quality of the ingredients used in this recipe makes the finished product very special. It is not how elaborate a dish might be. The focus always remains simple and on the quality of the food. Quality ingredients + simplicity of this recipe = fantastic tasting food.
About this Recipe
1 Hot and 1 Sweet Grandpa Scalzo’s Famous Sausage
2 1/2 oz cans of Crushed Tomatoes
1 Red Bell Pepper
1 Large Sweet Onion, finely chopped
1 Head of Garlic, minced
6 Medium Zucchini
1/3 cup of Parsley
1/3 cup of Basil
1/2 teaspoon Salt
1 teaspoon Black Pepper
8-9 small Portobello mushrooms, sliced, optional
Crushed Red Pepper Flakes, optional to taste
Shredded Mozzarella Cheese
Grated Romano Cheese
Italian Seasoned Bread Crumbs
On the stove top in a large skillet on medium heat or in a preheated 350° oven, cook sausage till internal temperature reads 160°.
Remove sausage from skillet and let cool.
In the meantime, on stove top, add 2 cans crushed tomatoes to the skillet with minced garlic, salt, black pepper, parsley, basil and optional crushed red pepper flakes. Let cook on medium heat for about 15-20 minutes, stirring occasionally.
While sauce is cooking slice zucchini in half, length wise. With a spoon scoop out inside of zucchini and dice but leave the shells to stuff later. Set shells aside in a 2-3 inch high pan.
Add to sauce diced sausage, chopped onion, red bell pepper, scooped & chopped zucchini (optional mushrooms). Let this cook another 10-15 minutes or until onions are tender and translucent.
Spoon some sauce under Zucchini shells then Scoop sausage, zucchini mixture into the zucchini shells, filling them.
Sprinkle with grated Romano cheese, shredded mozzarella and Seasoned Italian bread crumbs. Put in the oven till cheese is melted and sauce in bottom of pan is bubbling (approx. 40 mins. at 350°).
This dish can also be served with pasta. I recommend my favorite made in Italy pasta brand, AFELTRA.