stuffed zucchini

went over to Freshfields for our produce shopping and saw some fairly good sized zucchini.  Z suggested we take them home and stuff them.  I had no idea what he was talking about but figured I could find something online.  I found a recipe at for sausage stuffed zucchini.
I more or less followed the recipe but made some subtle changes which are here.

  • 3 med. zucchini (2 lbs.)
  • 3 links hot turkey sausage opened up and casing discarded
  • healthy sprinkle of red pepper flakes
  • 1/2 diced med sweet onion
  • 4 oz reduced fat cream cheese, softened
  • 1 (8 3/4 oz.) kernel corn, drained
  • 1/2 c. shredded Cheddar (2 oz.)

Cut ends off each zucchini; halve zucchini lengthwise. In covered skillet cook zucchini, cut side down, in a small amount of water for 5 minutes. Drain. Scoop out pulp leaving 1/4″ shell. Discard watery guts.
In skillet cook sausage and onion until meat is brown and onion is tender. Drain fat. Sprinkle in red pepper flakes.   Add cream cheese; cook and stir until cream cheese is melted. Stir in corn. Sprinkle with Cheddar cheese. Place the zucchini halves in 13x9x2 inch baking dish. Fill each zucchini with some sausage mixture. Bake at 350 degrees for 25 minutes.
4-6 servings

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