Parmesan Sausage Zucchini Boats

Source: Zucchini Houdini by Brenda Stanley


Serves 8

Ingredients:

4 medium zucchini
1 pound bulk sausage
1 small onion, chopped
1 clove garlic, minced
⅔ cup seasoned breadcrumbs
½ cup plus 2 tablespoons grated Parmesan cheese
1 egg, beaten (or ¼ cup egg substitute)
¼ teaspoon salt
½ cup water

Directions:

Cut zucchini lengthwise. Scoop out the seeds and discard them. Scoop out the pulp, leaving a ¼-inch shell. Chop the pulp. In a large skillet, brown the sausage. Add the onion, garlic, and chopped zucchini pulp. Sauté for 5 minutes. Remove from heat. Add breadcrumbs, ½ cup Parmesan cheese, and egg. Mix well. Sprinkle salt in each zucchini shell. Fill evenly with meat and zucchini mixture. Sprinkle with remaining Parmesan cheese. Place shells in ungreased baking dishes. Pour ½ cup of water into the bottom of each dish. Cover with foil. Bake at 350 degrees for 15 minutes. Uncover and bake another 15 minutes or until zucchini is tender.

Comments: Another stuffed zucchini recipe, but with different ingredients than Laurel's. Incredible. . .these things got inhaled! Finally, after this recipe and the zucchini artichoke quiche, we've used up our zucchini (well, this week's anyway). Two fantastic new recipes to add to our regulars!