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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
3 zucchini, sliced lengthwise seeds removed rubbed with |
olive oil, and seasoned with |
salt and pepper |
olive oil, to coat bottom of skillet |
1 1/2 cups cooked crumbled sausage (optional) |
1 red pepper, diced |
1 onion, diced |
3 garlic cloves, minced |
1 stalk celery, chopped |
1/2 cup butternut squash or 1/2 cup pumpkin, very finely diced |
1/2 cup creamed corn |
1/4 cup golden raisin |
1 teaspoon cumin |
1 teaspoon curry |
1 teaspoon parsley |
1 teaspoon basil |
salt and pepper |
1 cup tomato sauce |
1 cup cooked bulgar wheat |
1/4 cup grated parmesan cheese |
1/2 cup pine nuts |
1/2 cup white wine |
1/2 cup chicken stock or 1/2 cup vegetable stock |
Directions:
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, and butternut till translucent.
3. Add sausage, corn, raisins, spices, tomato sauce and 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°F.
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