SAUSAGE STUFFED ZUCCHINI

By Nana_CAM

Ingredients

• 2 Tablespoons of oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 6 medium or 1 very large squash, prepared for filling (reserve pulp)
• 1/2 pound of bulk sausage or Italian sausage (removed from casing)
• 1 cup of fresh bread crumbs
• 1 egg
• 1 Tablespoon of chopped parsley
• 1/4 teaspoon thyme
• 1/2 teaspoon tarragon
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Heat oil in skillet and saute onion, garlic, and reserved zucchini pulp until onion is soft. Add the sausage and cook, breaking up, until it loses its pink color. Remove from heat to bowl and mix in bread crumbs, eggs, parsley thyme, tarragon, salt and pepper. Fill the shells and bake at 30 degrees F. for 15 minutes until heated through.