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Sausage-Stuffed Zucchini

 Sausage-Stuffed Zucchini
Fresh ingredients are the key to great cooking. Like most gardeners, I'm terrific at growing zucchini. It comes in handy when I reach for this recipe, which is a longtime favorite.—Warren Knudtson, Las Vegas, Nevada
4-5 ServingsPrep: 20 min. Bake: 15 min.


  • 4 medium zucchini (6 to 7 inches)
  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 cup fresh or frozen corn
  • 1 medium tomato, seeded and diced
  • 1 cup (4 ounces) shredded cheddar cheese, divided


  • Cut each zucchini in half lengthwise. Place, cut side down, in a
  • large skillet; add 1/2 in. of water. Bring to a boil; reduce heat
  • and simmer until zucchini are crisp-tender, about 5 minutes. Remove
  • zucchini and drain water. In the same skillet, cook sausage, onion
  • and garlic until sausage is browned; drain fat. Add oregano, corn
  • and tomato. Cook and stir until heated through. Remove from the heat
  • and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds
  • from zucchini. Divide the sausage mixture among zucchini shells.
  • Place in a greased 13-in. x 9-in. baking pan. Sprinkle with
  • remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or
  • until heated through. Yield: 4-5 servings.
Nutritional Facts: 1 serving (1 each) equals 201 calories, 13 g fat (7 g saturated fat), 42 mg cholesterol, 359 mg sodium,

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Sausage-Stuffed Zucchini (continued)

Nutritional Facts: 11 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.