Sausage-stuffed Zucchlnl Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 medium: Zucchini, 6 to 7 inches
1/2 cup: Fresh or frozen corn,
1/2 lbs: Bulk mild ltalian sausage,
1 medium: Tomato, seeded and diced
1/4 cup: Onion, chopped
1 cup: Shredded cheddar cheese, 4
1 each: Garlic clove, minced
oz Divided,
1 tsp: Dried oregano,
Directions:
Cut each zucchini in half lengthwise. Place, cut side down, in a large
skillet; add 1/2 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
2/3 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
Source from luhu.jp
skillet; add 1/2 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
2/3 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
Source from luhu.jp