Total Time
25mins
Prep 10 mins
Cook 15 mins

A very tasting meal with a vegetable and meat together.

Ingredients Nutrition

  • 4 medium summer squash, halfed lengthwise (zucchini,yellow or a combination)
  • 12 ounces Italian pork sausage, casing removed
  • 1 (14 1/2 ounce) can diced tomatoes, in juice with roasted pepper,not drained

Directions

  1. Scoop flesh from squash leaving a 1/4 thick shell Dice flesh.
  2. Cook sausage and diced squash in a large nonstick skillet, breaking up sausage with a spoon, 5 minutes or until browned and cooked.
  3. Remove to a bowl, stir in tomatoes.
  4. Put squash halves cut side down in skillet.
  5. Add 2 tablespoon water, cover and cook 2 minutes.
  6. Turn squash over, cover and cook 2 minutes until crisp-tender.
  7. Fill with sausage mixture.
  8. Cover; cook over low heat 2 minutes to reaheat.

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