Zucchini stuffed with rice, lentils, Parmesan cheese and fresh sausage

Ingredients

1 kilogram medium size zucchinis (2 zucchinis)
4 links of fresh turkey or Italian sausage (mushrooms for a vege
1 large onion, chopped
3 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
250 grams canned lentils, washed and drained
1/2 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, coarsely grated

Preparation

1
Cook rice according to package directions (rice can be cooked ahead and used in this recipe later).
2
Cut the zucchini crosswise into the thick, equal parts. Spoon out the seeds.
3
To shorten the baking time in the oven, zucchinis can be pre-cooked in a microwave oven: put the zucchini in a microwave- proof dish and add very little water. Cover and cook 10 minutes at max. Drain and set aside.
4
Squeeze sausage out of the casing into the pan with hot oil and cook until it's lightly browned, breaking apart with the back of the turner.
5
Add onion and sauté for 3 minutes over medium heat.
6
Add oregano, cumin, salt and pepper, sauté 2-3 minutes to blend the flavors.
7
Add rice, lentils and Parmesan cheese, stir and cook for 2 minutes. Remove from heat.
8
Place hollowed-out zucchini in a baking dish thinly coated with olive oil.
9
Stuff the filling mixture into the hollowed-out zucchini, using a spoon to press the mixture down so it's tightly packed.
10
Bake in the oven at 200ºC for 30 minutes if the zucchini has been pre-cooked in the MWC, or for 45 minutes if they are not pre-cooked.
11
About 10 minutes before the end of cooking remove from oven and put a generous pinch of grated mozzarella on top of each zucchini. Put back them back into the oven and bake until cheese is melted.
12
.

About

Zucchini with mouthwatering rice, lentils, Prmesan cheese and sausage filling.

Yield:

4.0 servings

Added:

Thursday, July 21, 2011 - 12:44am

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