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Italian Stuffed Zucchini Recipe

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This recipe for Italian Stuffed Zucchini is from The Bade Family Cookbook Project, 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:  
6 cucumber size zucchini
3 tablespoons chopped onion
1 clove minced garlic
1 pound lean Italian sausage (bulk type)
1/2 cup seasoned bread crumbs
2 eggs, beaten
Salt and pepper to taste
1 teaspoon basil
2 tablespoons butter
1/2 cup Parmesan cheese, grated
16 oz. Can spaghetti sauce
Directions:
Directions:
Preheat oven to 350 degrees. Scrub and cut off ends of zucchini and cook in boiling water for 7 minutes. Cut in half lengthwise, scoop out pulp and set aside for later, leaving shell. Brown sausage, onion, garlic and spoon off fat. Mix with next six ingredients and zucchini pulp. Pile shells in baking dish and dot each one with butter. Cover with spaghetti sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Parmesan cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This recipe was included in the Freeport Journal when Bonnie was featured in an article.

 

 

 

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