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  • Nancy Love

STUFFED ZUCCHINI


I found this recipe in our local paper from Buehler's and WE LOVE IT

We grow lots of Zucchini, tomatoes, peppers and other fresh vegies.

So with the ever popular and fast producing zucchini, you'll need to try this.

Ingredients

3 zucchini

1 lb bulk sausage, cooked (I substitute Ground Beef)

1 cup bread crumbs

1 clove garlic, minced

1 spaghetti sauce

1/3 cup grated Parmesan Cheese

1/2 cup shredded Mozzarella cheese

Directions

Preheat oven to 350º. Trim stems from zucchini and slice lengthwise. Scoop out pulp and put in bowl. Mix pulp with sausage, garlic, bread crumbs and Parmesan cheese. Stuff zucchini with mixture; place in 9x13 baking pan. Pour sauce over, cover, and bake for 45 minutes. Remove foil and sprinkle with Mozzarella cheese, bake until melted; internal temperature of 165º.

P.S. I don't always mix the scooped out zucchini into my mixture. We seem to like it better without.


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