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Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini is from The Spreitzer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bulk Italian sausage (any brand)
2 large zucchini
16 oz. tomato juice
Shredded mozzarella cheese (or cheddar cheese)
Directions:
Directions:
Cut stem ends off zucchini and then cut zucchini in half lengthwise and scoop out the center just enough to create a shallow boat. You can discard the center or save to sauté at another time (see the Sautéed Squash recipe, you can do the same with the zucchini you scoop out).

Separate the sausage into 4 meatballs and roll into an oblong shape to fit in the middle of each boat.

Put the boats in a baking dish, sausage side up, and cover with tomato juice.

Cover with foil and bake at 350º for 45-55 min., till zucchini is tender. Remove from oven and sprinkle mozzarella cheese on the boats, re-cover and put back in oven for 5 min., till cheese is melted.

Serve over pasta or mashed potatoes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
75 min.
Personal Notes:
Personal Notes:
I make half with mozzarella cheese on top and half with cheddar cheese on top for lactose intolerant family members. But, original recipe calls for just mozzarella.

 

 

 

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