This is now one of my favorite recipes! My husband is actually excited to come home and eat zucchini!
If you're like me, ...you can doing it with a little boy crying while he is clutched to your pant leg.
But there is a sense of achievement of getting something done other than diaper changes!!
~~Now when your son is down for a nap you can type up the rest of the recipe~~
This recipe is great for zucchini season when you have a ton of zucchini laying around!!! You can really only make zucchini bread so many time in one week!!!
Ingredients:
- 1 1/4 cups spaghetti or pizza sauce
- 4 (31 oz total) medium zucchini
- 1 tsp oil
- 1/2 small onion, finely diced
- 3 cloves garlic, crushed
- 1/2 cup diced red bell pepper
- 14 oz lean Italian turkey sausage, removed from casing (or pork sausage is awesome too)
- 1/2 cup part skim shredded mozzarella
- 1/8 cup fresh Parmesan cheese (or grated)
Directions:
Bring a
large pot of water to boil.
Preheat oven to 400°. Cut
zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh,
leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small
pieces and set aside.
Drop zucchini halves in boiling water and
cook 2 minute. Remove from water.
Place 1/4 cup of sauce
in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into
smaller pieces until browned; set aside. Heat oil and add onion, garlic
and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until
onions are translucent. Add chopped zucchini, season with salt and pepper
and cook about 2-3 minutes. Combine with sausage and cook a few more
minutes.
Using a spoon, fill each
hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each
with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella
cheese and 1 teaspoon each of parmesan cheese. Cover with foil and
bake 20 minutes until cheese is melted and zucchini is cooked through.
