Grilled Summer Squash with Sausage and Peppers Print Email

2 Musso’s calabacitas squash or zucchini
4 quarts salted water, boiling
1 link Tony's fresh Italian sausage (hot or mild/sweet)
1 TBS olive oil
1-2 cloves garlic, crushed or minced
1 small Musso’s sweet onion, or 1/2 medium onion, chopped fine
1 bell pepper, chopped fine
1 TBS fresh minced oregano to taste (or 1/2 tsp dry)
1 cup (to taste) asiago, provolone or mozzarella cheese – grated

Split summer squash and remove seeds with a melon baller or spoon. Blanch squash shells in boiling water for 2-3 minutes; remove to a pan of ice water to cool. Remove sausage from casings.

Heat a sauté pan, add garlic and sauté one minute. Add crumbled sausage, onions and peppers and cook until the sausage us just done – chopping sausage well with a wooden spoon. Remove to a bowl, add herbs and cool slightly (if fresh herbs are not available, add 1/2 tsp dry oregano or mixed herbs at beginning of cooking).

Blend cheese with sausage mixture and stuff into zucchini. Transfer to an indirect grill while you grill your meats on the direct side – cooking until heated through and serve.

Chef’s Notes: Serve as a side dish with other grilled meats. Also makes a great main dish on it’s own with rice, salad and rustic bread. Reheats well in a microwave for lunch the next day. Serves about 4 – Chef Mick Rosacci, --