Ingredients :
2 zucchini, about 9" long; 2 Italian sausages, pork or turkey, about 8 oz;
2 slices of bread, torn into tiny pieces; 1 egg, beaten; 4 cloves garlic, minced;
1/4 onion, chopped; 1 (10oz) can of Rotel (diced tomatoes and green chilies),
drained ( or 1 1/2 cups spaghetti/pasta sauce); 1/2 cup grated parmesan cheese
Topping : 1 cup shredded Italian 4 cheese blend
Directions :
Preheat oven to 350F. Trim and slice zucchini lengthwise. Using a spoon
carefully scoop out the middle seeded part, diced and put aside. Remove the
meat from the sausage casing and break into small pieces. In a frying pan,
use a little oil to fry the onion and garlic over medium high heat. Add the
diced zucchini and the sausage meat, stirfry until the meat is just cooked,
drain off excessive oil and let cool. In a large mixing bowl mix together the
egg, bread and parmesan cheese, add the sausage mixture and mix well.
Spoon into and fill each of the zucchini halves. Arrange in a casserole dish,
spoon the diced tomatoes or the pasta sauce on top, cover tightly with tin foil
and put in the oven. Bake for about 40 mins, remove the tin foil and sprinkle
evenly with the shredded cheese. Bake uncovered for another 10 mins or until
the cheese melted. Makes 4 servings.
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