Cheese and Sausage Stuffed Zucchini
1 medium zucchini ( I don’t say large because some people grow their zucchini very large! You want a zucchini that is still tender—maybe about 12-15 inches long, or 4 small.)
16 oz Jimmy Dean Hot sausage
3 eggs, beaten
1 cup shredded Colby cheese
2 cups small curd cottage cheese
1 cup shredded mozzarella cheese
½ cup Parmesan cheese
½ cup chopped onion, sautéed
2 tablespoons Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1/8 tsp garlic salt
½ cup fresh tomato, chopped
Preheat over to 375 degrees F. Spray a baking dish with no-stick cooking spray.
Cook and crumble sausage in a large frying pan until no longer pink. Move to plate with a paper towel on it to drain the excess fat from the sausage.
Pierce zucchini with paring knife into center. Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool. Meanwhile, in a bowl combine beaten eggs, Colby cheese, cottage cheese, Mozzarella cheese, parmesan cheese, sautéed onion, Italian seasoning, salt and pepper. Add in the sausage and the chopped tomatoes.
Slice the zucchini in half lengthwise, and scrape out the seeds and discard seeds. (If using small zucchini, you won’t have to remove the centers.) Place both halves of the zucchini in the baking dish and sprinkle with garlic salt. Fill the zucchini halves with the sausage and cheese mixture.
Bake in a preheated oven for 40- 45 minutes. Check with a fork to make sure zucchini is soft. Then broil for 2-3 minutes to brown top nicely.
Z-licious! Enjoy with fresh corn on the cob and a lettuce salad.
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