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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 3 |
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Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! Ingredients:
3 to 4 medium zucchini (1-3/4 to 2 pounds) |
12 ounces johnsonville® mild ground italian sausage, cooked and drained |
1 can (8 ounces) tomato sauce |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
2 tablespoons chopped onion |
1-1/2 teaspoons italian seasoning |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1-1/4 cups milk |
1/2 cup grated parmesan cheese, divided |
1 teaspoon dijon mustard |
Directions:
1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside.
2. Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato sauce, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells.
3. In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.
4. Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 3-4 servings.
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