Ingredients
- 3 medium Zucchini (8" or so), makes 6 halves
- 1/2 Yellow Onion, finely chopped
- 2-3 Green Onions, diced
- 2 cloves Garlic, minced
- 2 Italian Sausage Links, removed from casing
- 1/2 cup Parmesan cheese, grated
- 2 Tablespoons additional grated Parmesan
- 1 Egg, beaten
- 2 Tablespoons Wheat Germ
- 1 teaspoon Salt for boiling
- Water
Preparation
Step 1
Bring water to a boil. Cut the stem end off the zucchini. Simmer the zucchini in salted water (enough to cover) for 7 minutes. Saute onions till golden. Add garlic and cook 1 minute more. Remove sausage* from casings, crumble and brown. Set aside to cool. Beat egg and mix in parmesan, wheat germ, cooled sausage and veggies. Using tongs, gently transfer the squash to a cutting board. Cut in half lengthwise. Using a spoon, carefully scoop out the flesh. Chop the flesh and add it to the bowl with the other ingredients. Fill the empty zucchini shells with the mixture. Sprinkle with the additional parmesan cheese. Bake at 350 for 30 minutes or until golden.
*You can also use ground beef or turkey but if you do throw in some seasonings like fennel, basil, oregano, parsley.
This was a great light lunch. I had it on it's own but you could add a nice green salad. I'm going to have leftovers tomorrow for breakfast with scrambled egg.