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Saucy Stuffed Zucchini

Saucy Stuffed Zucchini
Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! —Barbara Edgington, Frankfort, Ohio
3-4 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Johnsonville® Ground Sausage, cooked and drained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1-1/2 teaspoons Italian seasoning
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon Dijon mustard

Directions

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in.
  • shell. Reserve pulp. Cook shells in salted water for 2 minutes.
  • Remove and drain. Set aside.
  • Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato
  • sauce, peppers, onion, Italian seasoning and tomato sauce. Bring to
  • a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini
  • shells in a greased 13-in. x 9-in. baking dish. Spoon filling into
  • shells.
© Taste of Home 2013

2 of 2

Saucy Stuffed Zucchini (continued)

Directions (continued)

  • In a saucepan, melt butter; whisk in flour and salt until smooth.
  • Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or
  • until thickened and bubbly. Remove from the heat. Add 1/4 cup
  • Parmesan cheese and mustard.
  • Pour over zucchini. Sprinkle with remaining Parmesan. Bake,
  • uncovered, at 350° for 25-30 minutes or until heated through.
  • Yield: 3-4 servings.
Nutrition Facts: 1 serving (1 each) equals 346 calories, 23 g fat (11 g saturated fat), 67 mg cholesterol, 1,126 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013