Sausage Stuffed Zucchini

Stuffed Zucchini with sausage


4 zucchini, round or long


Cut out inside of zucchini and save for another recipe (like chocolate zucchini cake or zucchini cheese scones). Boil the zucchini halves in water for about five minutes. Drain. Season the inside of the zucchini, then stuff.


stuffing:

1 lb. sausage

1/2 cup diced red pepper

1 large onion, diced

2 T. olive oil

2 cups bread cubes (sturdy, day old is best)

1/2 cup parmesan cheese

2 eggs, lightly beaten

1/4 cup parsley

salt, pepper


Take the casing off the sausage. Fry the sausage in a little bit of oil, breaking it up in the pan with a wooden spoon until it's cooked through. Drain and remove sausage from pan. Set it aside. Saute the red pepper and onion in a couple of tablespoons of oil until softened. Drain. Mix the sausage, peppers and onions with the bread cubes and the rest of the ingredients until well combined. This is enough stuffing for at least four round or long zucchini. 

Bake at 350 degrees for about 1/2 hour or until the top is well browned. 

Roast with small grape tomatoes, if available.

If you have extra stuffing, just place the stuffing in a small ovenproof cup that's been greased. Bake along with the zucchini or save for another time.