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

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