Stuffed Zucchini

This is a light summer meal that you can also make with yellow or gray squash. I use Jimmy Dean turkey sausage crumbles to save time when I make this You can also stuff the squash in the morning and cover it without the water until the evening. I usually serve it with rice or pasta.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  medium zucchini
• 2  links  Italian turkey sausage
• 1  teaspoon garlic powder
• 1⁄2 teaspoon  italian seasoning
• 1⁄8 teaspoon black pepper
• 2  tablespoons  breadcrumbs
• 1⁄2 cup part-skim mozzarella cheese
• 1⁄4 cup  marinara sauce
• 1⁄8 small  red pepper, diced
• 1⁄3 stalk celery, diced
• 1  teaspoon olive oil
• 1⁄4 cup water

Directions

1. Cut the squash in half lengthwise and cut off the stem end.
2. Using a spoon or melon baller, scoop out the centers of the squash.
3. leaving 1/4-inch all the way around and on the bottom - reserve the squash from 3 of the halves and chop it into small pieces.
4. Remove the turkey sausage from the casing.
5. Add the olive oil to a small saucepan and sauté the turkey sausage until browned, breaking it up into small pieces.
6. Add pepper, celery, and chopped squash to the pan and sauté until tender.
7. Drain and put into a mixing bowl.
8. Add the sausage, spices, breadcrumbs, cheese., and spaghetti sauce to the vegetables and mix well.
9. Fill the hollowed out squash halves with the stuffing and place them in a baking dish.
10. Add 1/4 cup of water to the bottom of the baking dish and cover it with foil.
11. Bake for 35 minutes.