Venison Stuffed Zucchini
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I grew up eating this dish, prepared with ground beef, a few times a month. I’ve since made it many times with various ground game meats and game sausage. It might be pedestrian for today’s food snobs, but it really tastes great.
2 medium zucchini, split lengthwise
1 tablespoon olive oil
1/2 pound ground venison
1/2 pound ground Italian sausage (or ground Italian venison sausage)
1/2 cup onion, diced
1/2 cup bell pepper, diced
2 garlic cloves, minced
1 cup tomato sauce
2 teaspoons Italian seasoning
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1/2 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups mozzarella cheese
Preheat oven to 350 degrees. Using a spoon, scoop out the seed section of the zucchini. Save 3/4 of the pulp, roughly chop and place in a medium bowl.
Heat oil in a large skillet over medium heat. Add venison and sausage. Cook until evenly browned. Add onion, pepper and garlic, and cook 3 to 4 minutes more. Transfer to bowl with zucchini pulp, and add tomato sauce, Italian seasoning, salt, pepper and half of the cheese. Mix well.
Place the zucchini, scooped side up, in a lightly greased baking dish. Spoon stuffing mixture into zucchini. Top with remaining cheese, and place in the preheated oven for 15 minutes, or until the cheese is lightly browned and bubbly. Yield: 4 servings
Every issue of MidWest Outdoors is filled with delicious outdoor recipes! MidWest Outdoors is available at the newsstand or by subscribing on our website.
MWO
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Scott Leysath
Known as “The Sporting Chef,” Scott Leysath has been an executive chef for more than 20 years, and is a leading expert on cooking fish and game. Author of multiple cookbooks, including “The Sporting Chef’s Better Venison Cookbook,” he hosts “The Sporting Chef” and “Dead Meat” TV shows on Sportsman Channel. SportingChef.com.