Crispy Bacon Wrapped Stuffed Zucchini #Rsc - cooking recipe

Ingredients

16 ounces lean ground beef
3 large zucchini (12-inch long each)
1 1/2 lbs maple bacon
8 ounces Italian sausages
8 ounces shiitake mushrooms
4 tablespoons extra virgin olive oil
1 teaspoon oregano
1 tablespoon fresh parsley
2 teaspoons garlic powder
1/2 teaspoon fresh ground pepper
1/2 cup shredded parmigiano
1/2 cup chopped white onion
2 teaspoons salt
3/4 cup breadcrumbs
2 jumbo eggs
1/4 cup white wine
2 ears fresh corn
1 tablespoon brown sugar
1 large black garlic clove
1/4 cup balsamic vinegar
1/2 cup heavy cream
1 cup israeli couscous
heavy duty non-stick Reynolds Wrap Foil

Preparation

Directions - Ground beef mix.
1.\tUse meat from Italian sausage and mix with ground beef.
2.\tAdd bread crumb, diced shitake mushrooms, eggs, garlic powder, ground pepper, brown sugar, shredded Parmigiano cheese, parsley, oregano, 1 teaspoon salt, and mix well with above.
Directions - Zucchini sections.
1.\tCut zucchini in sections about 1 3/8\" each.
2.\tCore each section center seeds out.
3.\tFill each section with stuffing of ground beef mix from above.
Directions - Bacon rings.
1.\tUsing heavy duty non-stick Reynolds aluminum foil to wrap around card board tubes, some round and some square, to make round bacon rings for zucchini and square bacon rings for couscous.
2.\tWrap 2 layers of bacon rushers tightly on foil tubes above and bake in 350F oven until crispy. Put tray under the bacon to catch all bacon fat and drippings. The tray should have some water to prevent the dripping from drying out.
3.\tRemove cardboard tube under the aluminum foil, and remove foil. The crispy bacon rings should detach from the foil easily.
4.\tInsert stuffed zucchini sections into round bacon rings and bake in 300F oven on a pan. About 20 minutes until internal temperature reaches 160\u00b0F.
5.\tCollect juice from the baking of the stuffed zucchinis in the pan.
Directions - two sauces, each to be enjoyed by guest separately or combined.
Corn sauce.
1.\tCut kernels from two ears of fresh corn, about one cup.
2.\tCollect juices from the bacon drippings, and from the baking of stuffed zucchinis and mix with corn kernels.
3.\tTo above, mix heavy cream, garlic powder, chopped onion, salt and wine. Use a hand blender to Puree all into a creamy sauce.
4.\tSimmer the above for 10 minutes.
Black garlic sauce (Optional).
1.\tPeel all black garlic cloves.
2.\tMix black garlic with Balsamic vinegar, a pinch of salt and Olive oil and blend with hand blender. The mixture will become a sweet pure black sauce of ketchup consistency.
Couscous.
1.\tMake couscous any style you prefer,.
2.\tand stuff couscous in crispy square bacon rings and serve with stuffed zucchinis.
Photos show suggested plating serving suggestion.