Italian Stuffed Zucchini
Ready In: 2 hrs 15 mins
Serves: 6-8
Ingredients
- 1 large zucchini (3 to 4 inches diameter 18 inches or longer)
- 1 lb mild Italian sausage (or a mixture) or 1 lb hot Italian sausage (or a mixture)
- 1 (24 ounce) jar spaghetti sauce, seasoned to taste
Directions
- Cut out the middle section about 12 inches long, discard the rounded tip.
- Using a spoon remove the seeds from the middle section and the stem end.
- Stuff the center section first and use the remainder of the sausage in the stem end. Remove the stem.
- tip - break off about a quarter of the roll and roll between your hands until you can fit it into the Zucc hole - then press it with your fingers so that it is formed into the Zucc.
- Place zucchini in a pan, bake covered for 1 1/2 hours - drain liquid then add spaghetti sauce and bake covered at 350F for another 1/2 hour.
- Slice in 1 inch round sections and spoon on spagetti sauce.
- Serve with Parmeson Cheese.
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