I’m wearing white. Ya, that’s right. I’m getting all James Dean on the system. I’m sure my disapproving letter from Miss Manners will arrive shortly.
It’s still blazing hot here, like most parts of the country, so this no-white-after-Labor-Day rule is silly. As are most fashion rules. Although, I lack all kinds of fashion sense, so what do I know?
I know that I need to do laundry.
Is this a summer dish? Fall dish? I tend to make it more in the fall when I don’t mind the oven being on, but I’ll let you decide.
I’m willing to bet a lot of you have an abundance of zucchini from your CSA right now. So before it goes bad in your crisper drawer, use it up with this easy and tasty dish.
In parts of Italy right now, the weather hovers in the mid-high 80’s. So today, let’s call this a summer dish…and serve it in your best white apron. Come on. We’ll be rebels together.
Italian Stuffed Squash
Serves: 12 as an appetizer or 6 as a main course
Prep: 20 minutes
Cook: 20 minutes
• 6 large zucchini (or 3 zucchini and 3 yellow squash), cut in half lengthwise, seeds scraped out
• 1 cup chicken stock
• 3/4 cup plain couscous
• 1 tablespoon olive oil
• 1 pound seasoned Italian ground sausage
• 1 can (15 ounce) petite cut diced tomatoes
• 1/4 cup parsley leaves, chopped
• 1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Coat a nonstick baking sheet with cooking spray. Set aside.
In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes, then fluff with a fork.
In the meantime, in a medium saute pan, heat olive oil over medium-high. Cook the sausage, breaking up into small pieces with a wooden spoon until cooked through, about 4 minutes. Drain and place in a large bowl. Add the couscous, tomatoes, and parsley.
Place squash on the baking sheet, cut side up, season with salt and pepper. Fill zucchini shells with the couscous mixture. Bake for about 20 minutes, until squash is tender.
Sprinkle with the mozzarella and place under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!