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October 23, 2021
Summer is a great time to pickup fresh Zucchini. BUT towards the Fall, many times we get some LARGE zucchini (like the size of Eric's forearm). This is due to "missing" a zucchini hidden under all the branches. A large zucchini is just as delicious as the small ones. Here's a great recipe for using the larger zucchinis.
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3-4 medium zucchinis or 1 large
1/2 teaspoon dried Italian Seasoning
2 teaspoons olive oil
1/2 cup onion finely diced
1 teaspoon minced
1/2 cup onion, finely diced
3/4 cup shredded Mozzarella cheese
salt and pepper to taste
Preheat the oven to 400 degrees F. Coat a large rectangular baking with cooking spray. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula. Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds. Season the sausage and vegetable mixture with salt and pepper. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
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