Executive chef, Bobby Sterns from Café Verona shares his recipe for asiago and Italian stuffed zucchini.
Asiago & Italian Stuffed Zucchini
- 3 med zucchinis-cut lengthwise & middle seeded area taken out
- 1 lb Spicy Scimeca's sausage
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 red onion diced
- 3 whole peeled garlic cloves-minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon Kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 1 cup shredded fresh asiago cheese
- 2 cups ricotta cheese
- 1/4 cup basil
- 1 cup grated pecorino cheese
- 4 cups spicy Arribiata cheese
Brown sausage, with bell peppers, onions and garlic. Cook until onion and peppers are translucent. Fill center of zucchinis with ricotta cheese top with sausage, onion, pepper mixture. Add Asiago cheese & bake for 45 minutes or until zucchini is soft. Top with hot Arribiata sauce, basil & grated pecorino cheese.
