Stuffed Zucchini
Ingredients
- 2 large zucchini
- 2 cups cooked rice
- 1/2 tsp. garlic salt
- 1/2 tsp. poultry seasoning
- 2 Tbsp. Parmesan cheese
- 1/2 lb. sausage, browned and drained
Directions
Cook washed, unpeeled zucchini for about 10 minutes. Drain and cut in halves lengthwise, scoop out pulp, leaving about 1/2 inch edge. Chop pulp. Combine pulp and other ingredients. Stuff the zucchini shells with the mixture. Place shells in a shallow pan. Bake at 350 degrees F for 20 minutes or until tender. Serves 4.
By Robin from Washington, Ia
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Variations
Stuffed Zucchini
Another great, festive recipe for Christmas!
Ingredients:
- 2 medium zucchini
- 1/4 cup bell pepper, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 tsp. butter
- 1/2 cup water chestnuts, thinly sliced
- 1 cup fresh mushrooms, thinly sliced
- 2 tomatoes, finely chopped
- 3 oz. Monterey Jack cheese, shredded
- 1/8 tsp. sweet basil
- pepper, to taste
Directions:
Cut zucchini lengthwise and scoop out pulp, leaving a shell. Steam for 6-10 minutes.
For stuffing: Saute bell pepper, celery, onion, and garlic in butter until tender-crisp. Add water chestnuts, mushrooms, and tomatoes and saute for 2 more minutes. Add sweet basil, pepper, and half the shredded cheese. Mix all ingredients and stuff the zucchini shells.
Bake in 350 degree F oven for 25 minutes. Top with remaining cheese and place under broiler until cheese melts, about 1 minute.
Servings:
varies
Prep Time:
30 Minutes
Cooking Time:
25-35 Minutes
By Robin from Washington, IA
Shared on: 12/08/2011
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Cut the zucchini in half and the center cut out, leave a shell. Chop the insides, add a chopped onion.
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