By SB6 on October 28, 2009
Photo by lazyme
Photo by lazyme
Serving Size: 1 (389 g)
Servings Per Recipe: 4
"This is a wonderful way to make zucchini. I used fresh sausage from the Farmers Market and zucchini from my garden. I did mix in the zucchini with my sausage, why waste it."
"This recipe is great! I've made with with regular Italian sausage and hot Italian sausage (when we want a little bit more "zip"). Love the fresh basil and tomatoes and the pine nuts add that little touch of specialness. I would not change a thing in this recipe."
"What a tasty dish! I used spicy turkey sausage and added the zucchini pulp in with the sausage and followed the rest of the instructions...definately a keeper. I really enjoyed the pine nuts and red pepper flakes in the mixture. Going into my Favorites of 2012. Thank you for posting. Made for Mays Tag Game ~ El Calabacin ~ Zucchini."
"Yummy! I made this as directed but had to use dried basil and chopped up a fresh tomato. I used mozzarella cheese which was great with the red pepper flakes. Such a simple and tasty recipe. Thanks SB6 for sharing. Made for Best of 2010 Tag."
"Love this great zucchini dish! I left out the onions and pine nuts and used turkey Italian sausage. I also sauteed the zucchini pulp in with the sausage. Loved the addition of the crushed red pepper flakes, gave this a nice little zip. Thanks for posting this great recipe!"
"This was great. I must admit that I did not have any Italian sausage but I used ground pork breakfast sausage and it still was great. Everyone enjoyed it and I got to use zucchini and basil from my garden. Will definitely be making this again. Thanks for a great recipe. Made for 2010 Football pool."
"Made for Football pool week 8- I cut the recipe down to make just for me. Very tasty, I omitted the scallions and pine nuts. I sautee'd the zucchini pulp with sausage and added the tomatoesand seasonings to the filling. i let cool and then added cheese and bake as per directions."