Slide into good eats with luge-like zucchini sleds
By ALISON LADMAN
For The Associated Press
There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the Winter OIympics mood with these sausage and apple-stuffed zucchini sleds. Also try them topped with shredded cheese.
SAUSAGE AND APPLE-STUFFED ZUCCHINI
Start to finish: 40 minutes (20 minutes active)
• 2 tablespoons butter
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 1 teaspoon fennel seeds, crushed (optional)
• 4 ounces Italian sausage meat, crumbled
• 1 medium apple, peeled, cored and diced
• 3 cups stuffing-mix bread cubes
• 1 1/2 cups chicken broth
• 4 medium zucchini
Heat the oven to 350 F.
In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about 5 minutes. Add the sausage and apple, then saute until the meat is cooked through, about 3 minutes.
Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.
Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.
Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes.
Nutrition information per serving (values are rounded to the nearest whole number): 230 calories; 112 calories from fat; 13 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 24 g carbohydrate; 6 g protein; 4 g fiber; 613 mg sodium.