Diva Tasting: Spaghetti and Meatballs Mediterranean Style…

Stuffed Zucchini Boats


  • 3 Zucchini
  • 1 Pound Pork Sausage Browned And Drained
  • 1 Cup Dry Bread Crumbs
  • 3 Cloves Garlic, Minced
  • 1 8 Oz Cream Cheese Softened
  • 1 (32 Ounce) Jar Alfredo Sauce
  • 1 Cup Grated Parmesan Cheese
  • 1/2 Cup Shredded Mozzarella Cheese


  1. Preheat oven to 350 degrees F.
  2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with browned sausage, garlic, bread crumbs, cream cheese and Parmesan cheese. Stuff squash with sausage mixture and place in 9×13 inch baking pan. Pour Alfredo sauce over squash and cover pan with foil.
  3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.



  • 1 Lb Thin Spaghetti
  • 1/2 Cup early Harvest Extra Virgin Olive Oil
  • 4 Garlic Cloves, Crushed
  • Salt
  • 1 Cup Chopped Fresh Parsley
  • 12 Oz Grape Tomatoes, Halved
  • 3 Scallions (green Onions), Top Trimmed, Both Whites And Greens Chopped
  • 1 Tsp Black Pepper
  • 6 Oz Marinated Artichoke Hearts, Drained
  • 1/4 Cup Pitted Olives, Halved
  • 1/4 Cup Crumbled Feta Cheese, More If You Like
  • 10-15 Fresh Basil Leaves, Torn
  • Zest Of 1 Lemon
  • Crushed Red Pepper Flakes, Optional


  1. Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
  2. When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
  3. When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
  4. Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

First, this dish makes a feature of extra virgin olive oil and relies heavily on its flavor.  The oil is briefly heated through, but not cooked. That’s why, you’ll want to use the best quality extra virgin olive oil you can afford.

Remember, oils that are simply labeled “pure” have usually been heat-treated and refined by mechanical means and, consequently, lack character and flavor.


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