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Zucchini and Italian Turkey Sausage

Late summer overgrown zucchini staged with Italian turkey sausage.

Grover Soup

Late summer overgrown zucchini staged with Italian turkey sausage

  • 4 overgrown zucchini, preferably golden
  • 3 Italian turkey sausage, remove casing
  • 1 14 oz. can white beans drained
  • 2 tomatoes, peeled, seeded and chopped
  • 3 cloves garlic chopped
  • 1 T. virgin olive oil
  • 1 T. fresh basil chopped
  • Fresh grated Asiago to taste
  • Salt and pepper to taste
  • Splash of white wine
  • Zest of 1 lemon
  • Cut zucchini in halves lengthwise, and with a spoon, scrape out the softer middle; reserve. Lightly brush zucchini with oil, season and cook on the grill until it starts to soften. Chop up the reserved zucchini pith. Sauté the sausage until cooked; add garlic and cook until it starts to brown. Add white beans, tomatoes and zucchini pith. Deglaze with white wine, cooking until wine reduces out. Add zest and basil, season. Spoon into hollowed zucchinis; bake 15 – 20 minutes at 375 degrees. Top with grated Asiago.