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Stuffed Zucchini

(1 Votes)


  • 1 medium zucchini
  • 1/2 lb. sweet Italian sausage (or ground beef)
  • 1 small can tomato bits
  • 1 15 oz. can herbed tomato sauce
  • Salt and fresh ground pepper to taste
  • 1 tbsp. sugar
  • 1/4 cup Italian bread crumbs
  • 1/2 cup chopped onion
  • 1/4 teaspoon garlic powder
  • 1/2 cup chopped green pepper
  • shredded mozzarella cheese

Cut a medium zucchini into halves lengthwise and par-boil in salted water for 5 minutes. Remove. Scoop out seeds with a tablespoon, leaving approx. 1/2 inch of zucchini around rind. Put in greased oblong casserole dish, salt lightly and prepare the following filling: In skillet: cook 1/2 lb. sweet Italian sausage (or ground beef) and drain excess grease. Add 1 small can tomato bits and 1 15 oz. can herbed tomato sauce and simmer. Add salt and fresh ground pepper to taste, 1 tbsp. sugar, 1/4 cup Italian bread crumbs, 1/2 cup chopped onion, 1/4 tsp. garlic powder, and mix well. Add 1/2 cup chopped green pepper into tomato mixture and simmer until tender. Fill zucchini with meat/ tomato mixture. Bake uncovered at 350 degrees F. for 50 minutes. Remove from oven and sprinkle shredded mozzarella cheese on tops (as much as you desire) and return to oven for 10 minutes until cheese is melted and golden.

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