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Veggie: Sausage-Stuffed Zucchini

Source of Recipe

Taste of Home magazine, 93/06-07


List of Ingredients

4 medium zucchini -- (6 to 7 inches)
1/2 pound bulk mild italian sausage
1/4 cup chopped onion
1 clove garlic -- minced
1 teaspoon dried oregano
1/2 cup fresh corn kernels -- or
frozen corn
1 medium tomato -- seeded/diced
4 ounces shredded cheddar cheese -- (1 cup), divided


Recipe

Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2-inch 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 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-inch x 9-inch x 2-inch baking pan. Sprinkle with remaining cheese. Bake uncovered, at 375ºF for 12-15 minutes or until heated through. Yield 4 to 6 servings.