Zucchini stuffed with Italian Sausage in a White Sauce

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Zucchini Stuffed with Italian Sausage in a White Sauce

(Italian Sausage–Stuffed Zucchini with Creamy Parmesan White Sauce)

🕰️ Origin & History

Zucchine ripiene con salsiccia italiana e salsa bianca cremosa al Parmigiano... Stuffed vegetables have deep roots in Mediterranean cuisine, dating back to ancient Greece and Rome. In Italy, “zucchine ripiene” became a rustic favorite—especially in the northern and central regions where home gardens overflowed with summer squash. Italian cooks perfected the art of using every part of the vegetable—filling the hollowed centers with meats, cheeses, herbs, and breadcrumbs, and baking them until tender.

When Italian immigrants arrived in America in the late 19th and early 20th centuries, they adapted traditional recipes to local ingredients. Sweet or spicy Italian sausage, readily available in Italian-American butcher shops, became a flavorful alternative to the leaner pork or veal used in Italy. Over time, this version—with sausage, marjoram, Parmesan, and a velvety besciamella (white sauce)—evolved into a beloved Italian-American comfort dish.

The use of white sauce (a variation of classic besciamella, one of the “mother sauces” of French cuisine adopted into Italian cooking) adds elegance and creaminess, elevating this rustic favorite to restaurant quality.

🍳 Equipment

• 13-inch sauté skillet (or Health Craft Gourmet Skillet)
• Jelly Roll pan or Cookie Sheet
• Rotary Food Cutter (#2 cutting cone)
• 2-quart saucepan

🕒 Preparation

Prep Time: 40 minutes
Yield: 6–12 servings
Oven Temperature: 350°F (177°C)

🧄 Ingredients

For the Zucchini Boats:

• 6 medium zucchinis
• 3 links Italian sausage (such as Johnsonville), casings removed
• 1 medium onion, chopped (#2 cone)
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons Italian breadcrumbs or panko
• ½ cup grated Parmesan cheese (reserve half for topping)
• 1 medium tomato, seeded and chopped
• 2 tablespoons fresh marjoram, chopped (reserve half for topping)

For the White Sauce:

• 1 cup chicken stock
• 2 tablespoons cornstarch
• 1 cup milk

👨🍳 Directions

1. Preheat oven to 350°F.
   Cut each zucchini lengthwise in half and scoop out the seeds and pulp, leaving ¼-inch shells. Arrange on a jelly roll pan or cookie sheet. Optionally, finely chop the zucchini pulp (excluding seeds) and reserve for the filling.

2. Prepare the Filling:
   In the 13-inch skillet over medium heat (375°F), sauté sausage until no longer pink. Add onion and garlic; cook 4–5 minutes until tender.
   Stir in egg, breadcrumbs, ¼ cup Parmesan, tomato, 1 tablespoon marjoram, and reserved zucchini pulp. Mix well and remove from heat.

3. Stuff and Bake:
   Spoon the sausage mixture into the zucchini shells.
   Bake for 15–20 minutes, until zucchini is tender and filling is golden.

4. Make the White Sauce:
   In a 2-quart saucepan, bring chicken stock to a simmer over medium heat (275°F).
   In a small bowl, whisk cornstarch into milk until smooth. Slowly add to stock, stirring constantly until thickened and smooth. Season with salt and white pepper to taste.

5. To Serve:
   Spoon 5–6 tablespoons of white sauce onto each plate.
   Place a stuffed zucchini half on the sauce, sprinkle with remaining Parmesan and marjoram, and serve hot.

   As an appetizer: 1 per person
   As an entrée: 2 per person

🍷 Chef’s Notes & Pairing

• Pair with a crisp Pinot Grigio or Verdicchio, which complements the creamy sauce and savory sausage.
• For added depth, sauté a few chopped mushrooms with the sausage.
• Substitute marjoram with basil or oregano for regional variations.