"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Cramer
Added: Friday, May 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 med. zucchini, halved the long way
1/2 lb Italian sausage
1 small onion, chopped, 1/4 cup
1 clove garlic, crushed
1/3 cup bread crumbs
1/4 cup Parmesan cheese
1/4 lb mozzarella cheese, shredded

Directions:
Directions:
Cook zucchini in boiling salted water in large skillet 10 minutes. Drain the water. Scoop out the inside of zucchinis leaving 1/4 inch of the shell. Mash insides, drain well. Put shells in shallow baking dish. Remove casings from sausage (if you have links), break up meat. Cook in same skillet about 5 minutes. Add onion and garlic and saute until tender. About 3 min. Stir in mashed zucchini and bread crumbs. Spoon mixture into shells, sprinkle with cheese. Bake for 30 min. at 350.

 

 

 

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