This is a perfect summer supper. While we had this as dinner, the mushrooms and zucchini would also make a wonderful side or appetizer. I personally dislike mushrooms, but my husband loves them. Cremini are his favourite and what I used here, though I imagine this would work just fine with those white button mushrooms.
Time: about 45 min
Sausage Stuffed Zucchini and/or Mushrooms
You Will Need:
- 4 italian sausage removed from casing-I used 2 hot, 2 mild because there were no medium about 1 1/4 pound or .665 kg (from Tim’s Meats)
- 1 onion- chopped
- 1 clove garlic- minced
- 3/4 cup dry white wine, I used Grey Fox Chardonnay
- zest and juice of one lemon
- some combination of zucchini and mushrooms – I used 2 zucchini and 5 large cremini mushrooms
- 1/2 cup shredded asiago cheese
- 1-2 tbsp canola for brushing vegetables
You Will Need:
- 3 1/2 cups cubed watermelon
- 2 cups thinly sliced cucumber (I used 3 of those mini kirby cucumbers)
- 1/4 cup thinly sliced or small dice red onion
- 1/2 cup crumbled feta
- juice of one lime
- 1 tbsp minced fresh mint if desired
- freshly ground pepper
For the zucchini/mushrooms
Place sausages (casing removed) and chopped onion in a heavy bottomed pan. Cook on medium until sausage is well browed with lots of little crispy bits! If your sausage was particularly fatty, you should probably drain off some of the fat before deglazing. I use local sausage that tends to be quite lean and don’t need to drain anything.
Use the 3/4 cup of wine to deglaze the pan- add it a bit at the time scraping up all the browned bits of goodness. Add the minced garlic, lemon zest and juice and let reduce until liquid is absorbed. Remove from heat, let cool slightly and mix in about half of the grated asiago- the rest will be used to top your zucchini/mushrooms.
White your filling is cooking, prep the zucchini and mushrooms.
Pull the stems out of mushrooms. Chop up stems and use it in omelettes for tomorrow morning, or for pasta sauce if you’re into that sort of thing, or compost them if you’re not:)
Trim zucchini ends, and slice in half length wise. Cut into approximately 2.5″ pieces, and using a melon baller or a spoon, scoop out insides, being sure to leave a ‘cap’ on each end of your section so your filling will stay put! (I ended up with about 12 pieces from my two zucchini) With the leftover inside bits, you can save for another purpose, or compost. If I had just been making zucchini ones, I might have used less sausage and used the zucchini ‘insides’ as part of the filling as well. But I didn’t, and you don’t have to either 🙂
Brush tops and bottoms of zucchini and mushrooms with canola or olive oil. Place them on the grill on high/medium high top side down for only a minute or two until they have some nice grill marks. Remove from grill and fill with sausage, top with cheese.
Return to grill on low for about 5 minutes, until cheese is melted and zucchini and mushrooms are heated through. If you prefer your zucchini softer/more cooked leave them on a bit longer.
For the salad
Chop watermelon, cucumbers, onion add to bowl, mix gently. Crumble feta over top and juice of one lime and mint if using. Stir gently again to mix. Add fresh pepper to taste and serve.