Not being a fan of sage, I followed the lead of one of the other reviewers and subbed cilantro which went nicely with the salsa. I made these up a day ahead and just reheated for dinner which worked out very well. THanks for posting.
Great! Made a couple of substitutions-cilantro for the sage, corn for the peas and diced green chilis for the chili peppers. Baked for 35 minutes. This will be ideal for summer when the garden is overflowing with zucchini!
The zucchini turned out tender, but the sage did not mix well with the other ingredients. A fine recipe, but overall I simply did not care for the taste.
Excellent! This is the first time I did not precook zucchini before stuffing it. The squash was crispy tender, bright green and not bitter from overcooking. The stuffing had a delightful combination of flavors and colors. I made the recipe as directed using 4 - 7 oz squashes and baked them for 25 minutes. Great recipe!