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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.Warren Knudtson, Las Vegas, Nevada Ingredients:
4 medium zucchini (6 to 7 inches) |
1/2 pound johnsonville® mild ground italian sausage |
1/4 cup chopped onion |
1 garlic clove, minced |
1 teaspoon dried oregano |
1/2 cup fresh or frozen corn |
1 medium tomato, seeded and diced |
1 cup (4 ounces) shredded cheddar cheese, divided |
Directions:
1. Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Yield: 4-5 servings.
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