Sausage-stuffed zucchlnl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Zucchini -- 6 to 7 inches |
| ½ | pounds | Bulk mild ltalian sausage |
| ¼ | cup | Onion -- chopped |
| 1 | each | Garlic clove -- minced |
| 1 | teaspoon | Dried oregano |
| ½ | cup | Fresh or frozen corn |
| 1 | medium | Tomato -- seeded and diced |
| 1 | cup | Shredded cheddar cheese -- 4 |
| ounce | Divided | |
Directions
Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add ½ in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato.
Cook and stir until heated through. Remove from the heat and stir in ⅔ cup cheese; set aside. Scoop out and discard seeds from zucchini.
Divide the sausage mixture among zucchini shells. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with remaining cheese.
Bake, uncovered, at 375 deg. for 12-15 minutes or until heated through. Yield: 4-6 servings.
Recipe By : Taste of Home