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Zoo-Canoes - (stuffed zucchinis)




Source of Recipe


The Times


List of Ingredients





Large zucchini, halved lengthwise with seeds and pulp removed to leave an open trough

1 package sweet Italian turkey or chicken sausage

1 box Pepperidge Farms cornbread stuffing mix

8 to 10 mushrooms, chopped

6 tablespoons butter

1 cup shredded Monterey Jack Cheese



Recipe




Take sausage from its casing and brown in a large skillet until crumbly. Drain fat and set aside.

In a medium saucepan, sauté mushrooms in butter for five minutes. In same pan, prepare stuffing as directed on box, using mushroom butter mixture as butter called for on package.

Stir sausage into stuffing and spoon stuffing into hollowed zucchinis.

Top with cheese and place whole zucchini on large cookie sheet and bake at 350 degrees for 30 minutes or until zucchini is easily pierced with a fork.