Sausage Stuffed Zucchini

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Prep:

You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.

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Ingredients [?]

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  • add   1 cup cooked bulgur wheat
  • add   1 teaspoon curry
  • add   1/4 cup grated parmesan cheese
  • add   1 1/2 cups cooked crumbled sausage
  • add   1/2 cup pine nuts
  • add   1/4 cup golden raisins
  • add   3 zucchini
  • add   3 garlic cloves
  • add   1 teaspoon cumin
  • add   1/2 cup white wine
  • add   1/2 cup chicken stock
  • add   olive oil
  • add   1/2 cup creamed corn
  • add   salt and pepper
  • add   salt and pepper
  • add   1 teaspoon parsley
  • add   olive oil
  • add   1/2 cup butternut squash or pumpkin
  • add   1 red pepper
  • add   1 teaspoon basil
  • add   1 cup tomato sauce
  • add   1 onion
  • add   1 stalk celery

Instructions

  1. In a greased casserole dish lay oiled zucchini cut side up.
  2. In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery,& butternut till translucent.
  3. Add sausage, corn, raisins, spices, tomatoe sauce& bulgur wheat.
  4. Adjust seasoning to taste.
  5. Mound filling onto Zucchini halves, top with cheese and pine nuts.
  6. Pour wine and stock in bottom of pan.
  7. Bake 30 minutes at 350 degrees.