A delicious use for your garden bounty.
- 3 medium zucchini
- 1 pound sausage
- 1 medium yellow squash
- 1 medium onion
- 1 carrot
- 1 can stewed tomatoes (drained)
- 1/2 cup crushed saltine crackers
- 1 cup shredded cheddar cheese
Cut zucchini in half long ways. Scoop out the inside until there is only about a 1/4 inch left. Reserve what is scooped out.
Fill a large frying pan with about 1 inch of water. Heat to a boil. Place zucchini shells (may need to be done in several batches) into boiling water. Reduce heat to simmer. Cover and cook five minutes. Remove shells and drain.
Brown sausage, and drain the fat. Set the meat aside. Finely chop all the vegetables. Cook onion, carrot, and yellow squash a few minutes (until the onion is just starting to get soft) in the same pan used to cook the sausage.
Add the reserved zucchini, stewed tomatoes, and pepper to taste. Stir in sausage and crackers.
Place zucchini shells on a baking dish and fill with the sausage stuffing. Sprinkle with cheese. Bake at 350 for about 25 minutes until the cheese begins to brown.