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Stuffed Zucchini Recipe

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

Karen Lutz


4 medium zucchini, rinsed, halved lengthwise
1 tablespoon olive oil
1 small onion, diced
2 large cloves garlic, minced
cup finely chopped mushrooms
cup finely chopped celery
1 pound hot or sweet bulk Italian sausage*
(or a combination)
2 tablespoons dry white wine
3 tablespoons chopped fresh basil
cup grated Parmesan cheese
1 egg, lightly beaten
cup fresh bread crumbs
Salt and pepper to taste

Scoop out inside of zucchini halves with small spoon to make room for filling, leaving sides and bottom portion about to 3/8 -inch-thick; reserve half of scooped portion and chop. Heat oil on medium-high heat in large, deep skillet. Add onion, garlic, mushrooms and celery; cook until celery starts to soften, 7-9 minutes, stirring occasionally. Add sausage and break into small pieces with spatula or wooden spoon. Cook until sausage is done, about 4-6 minutes. Add white wine and reserved chopped zucchini; increase to high heat and bring to boil. Remove from heat. Stir in basil and cheese. Stir in egg and bread crumbs. Taste and adjust seasoning as needed. Season interior of zucchini with salt and pepper. When sausage mixture is cool enough to handle, place in zucchini
halves, mounding so filling is above cut edge. Place filling-side up in 9-by-13-inch baking pan. Place 1/8 to -inch water in bottom-of pan (you may need to remove one of the zucchini to add water, then replace it). Bake in 375 degree oven 30-40 minutes or until zucchini is tender-crisp and filling is nicely browned. Carefully remove zucchini with wide spatula and serve.

Personal Notes:
Personal Notes:
*If you prefer, use ground turkey rather than sausage. Season it to
taste with salt and dried Italian herb seasoning (usually a mixture of dried thyme, basil, rosemary and oregano).




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