Sausage-Stuffed Zucchini

* Exported from MasterCook *

Sausage-Stuffed Zucchini

Recipe By : Taste of Home magazine, 93/06-07
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium Zucchini -- (6 to 7 inches)
1/2 Pound Bulk Mild Italian Sausage
1/4 Cup Chopped Onion
1 Clove Garlic -- minced
1 Teaspoon Dried Oregano
1/2 Cup Fresh Corn Kernels -- or
Frozen Corn
1 Medium Tomato -- seeded/diced
4 Ounces Shredded Cheddar Cheese -- (1 cup), divided

Cut each zucchini in half lengthwise. Place, cut side down, in a large
skillet; add 1/2-inch of water. Bring to a boil; reduce heat and simmer until
zucchini are crisp tender, about 5 minutes. Remove zucchini and drain water.
In the same skillet, cook sausage, onion and garlic until sausage is browned;
drain fat. Add oregano, corn and tomato. Cook and stir until heated through.
Remove from heat and stir in 2/3 cup cheese; set aside. Scoop out and discard
seeds from zucchini. Divide the sausage mixture among zucchini shells. Place
in a greased 13-inch x 9-inch x 2-inch baking pan. Sprinkle with remaining
cheese. Bake uncovered, at 375' for 12-15 minutes or until heated through.
Yield 4 to 6 servings





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NOTES : Submitted by Warren Knudtson
Feature: Men who run the Range