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Stuffed Zucchini

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 RonellS
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

0

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Make It

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  • Preheat oven to 350 degrees F.
  • 1. Slice the zucchini in half lengthwise. Scoop out the pulp, leaving a 1/4 inch shell. Place the shells in a 9x13 inch glass baking dish coated with cooking spray. Cut pulp into cubes about 1/2 inch square.
  • 2. Brown the Italian sausage, onion and garlic in a large skillet. Drain if necessary. Add cubed zucchini and cook until tender. Add the mushrooms, cooked rice and tomato sauce to the skillet and heat until warmed. Remove from heat and stir in half of the cheese.
  • 3. Scoop the mixture into the zucchini shells. Sprinkle with remaining cheese. Pour wine or water into bottom of pan.
  • 4. Bake, covered, for 30 minutes. Uncover and bake for 15 minutes more, or until lightly browned and zucchini is tender.

Notes

I like to use Sicilian brand Italian sausage. It's spicier than regular Italian sausage, yet has great flavor. Experiment to see what works best for you. This recipe is very adaptable to many tastes and ingredient combinations.

Ratings & Reviews

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