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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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âYouâll enjoy these simple stuffed zucchinis with any meal,â assures Agnes Golian of Garfield Heights, Ohio. Ingredients:
2 small zucchini |
1 johnsonville® mild italian sausage links link (4 ounces), casing removed |
1 tablespoon chopped onion |
1 tablespoon chopped celery |
1/4 cup salad croutons |
1/4 cup shredded part-skim mozzarella or monterey jack cheese, divided |
Directions:
1. Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside.
2. Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells.
3. Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender. Yield: 2 servings.
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