Have you ever walked into the grocery store or farmer’s market and seconds later, find yourself with more produce than you know what to do with? It’s nearly impossible for me to walk past the overflowing bins of homegrown fruits and vegetables this time of year without adding some (or a lot) to my cart. And of all of the vegetables on display, there’s something about the mounds of dark green zucchini that call to me the loudest. So, recently having found myself with an abundance of zucchini, I set out to create a simple savory dish that spotlights my market surplus. Stuffed Zucchini with Parmesan Sorghum is quick, easy and filled with the robust flavors of Italian sausage, toasted breadcrumbs, Hodgson Mill Parmesan Sorghum, Quinoa & Brown Rice, and of course, zucchini.
Cooking up a pot of Hodgson Mill Parmesan Sorghum, Quinoa & Brown Rice is the first step in this recipe, and it couldn’t be easier. Just bring the mixture and some water to a boil in a saucepan, cover, and simmer for about 15 minutes. Before you know it, a potful of healthy whole grains is ready to serve as a tasty side or become the basis for a delicious main dish. Either way, Hodgson Mill Sorghum, Quinoa & Brown Rice mixes make it easy to include a healthy helping of whole grains in your diet. The Parmesan version is one of my favorites.
Hollow out the zucchini, reserving the pulp for things like muffins, cake, or brownies. Give the zucchini a quick spin in the microwave and then load them up with the filling – a delicious combination of Italian sausage, onion and Parmesan sorghum. Add a sprinkling of Parmesan breadcrumbs on top and dinner is only minutes away.
If you’re looking for a quick and easy way to get a nutritious dinner on the table, look no further than Hodgson Mill Sorghum, Quinoa & Brown Rice mixes. Not only do they make for tasty sides, but also as the beginning of delicious main dishes, like Stuffed Zucchini with Parmesan Sorghum. Farmer’s markets and grocery stores are piled high with fresh vegetables these days, and Hodgson Mill makes it easy to put them to good use – especially when you end up with a little extra. Enjoy!
- 1 package Hodgson Mill Parmesan Sorghum, Quinoa & Brown Rice
- 1 2/3 cup water
- 3 zucchini medium/large size
- 3 Tbsp. olive oil divided
- 8 oz. italian sausage
- 1 cup onion chopped
- 3/4 cup panko bread crumbs or fresh breadcrumbs
- 3 Tbsp. parmesan cheese
- salt and pepper to taste
Add contents of the sorghum mix to a medium saucepan, add water, cover, and bring to a boil. Reduce the heat and simmer for 15 to 17 minutes or until most all of the moisture has been absorbed. Remove from heat and set aside.
Halve zucchini lengthwise and scrape out pulp with a spoon. Dispose of pulp or save for another purpose. Place zucchini in a microwave-safe dish, cover with plastic wrap, and microwave on HIGH for four minutes. Let stand covered until ready to stuff.
Heat a large skillet with two teaspoons of olive oil over medium-high heat and cook sausage for three minutes or until starting to brown. Add onion to the skillet and continue to sauté for four to five more minutes or until the sausage is cooked through and the onion is tender. Stir cooked sorghum into the sausage mixture. Set aside.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Toss together with a fork until thoroughly mixed. Set aside.
Place zucchini halves on a lined sheet pan. Divide the sausage mixture evenly among the zucchini, slightly mounding each portion. Top zucchini with the breadcrumb mixture and broil for two to three minutes or until the crumb topping becomes toasted. Serve immediately.
Serves 4 to 6
Adapted from Cooking Light Magazine
You can find Stuffed Zucchini with Parmesan Sorghum and other recipes from Hodgson Mill by visiting the Recipes page.