Stuffed Zucchini
- 2 medium/large zucchini (cut in half)
- 1 pound Italian sausage (we like it hot but whatever you prefer)
- 2 medium tomatoes seeded and chopped or 1 pint jar Italian stewed tomatoes
- 3/4 cup bread crumbs
- 1/3 freshly grated Romano cheese
- 1/2 cup fresh herbs chopped (mostly parsley with about 2 Tbsp each fresh oregao and basil)
- black pepper to taste
- crushed red pepper flakes if you are using mild sausage
- 1/2 cup fresh mozzarella shredded
Preheat oven to 350 degrees. Cut each zucchini in half.
Scoop out pulp leaving 1/4 inch shell and chop pulp into cubes
Microwave zucchini shells on high for about 2-3 minutes till tender crisp. Do not over cook.
In a large skillet, break up sausage and add zucchini cubes. Cook till sausage in no longer pink
Stir in tomatoes, bread crumbs, Romano cheese, herbs and pepper.
Fill zucchini shells. Bake at 350 degree for about 20 minutes or till hot.
Top with mozzarella and return to oven just till cheese melts.
(adapted from Taste of Home.com recipe for Italian Sausage-Stuffed Zucchini)
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