Total TimePrep: 20 min. Bake: 15 min.
This was a pretty easy, yummy recipe. I cut the recipe in half and used leftover Italian sausage I already had. I found that it actually took the zucchini longer than 5 minutes to get crisp-tender. There was a lot of liquid too when I took out the seeds, so I sort of patted it dry before putting it in the baking pan. I also threw on some extra mozzarella on top of the zucchini before putting it in the oven. We thought it was good but could benefit from more tomatoes or some sort of sauce. Next time I might put some chunky pasta sauce on top. I would make this again.
This was a great no-carb recipe.I made a few changes:no cheddar cheese. Instead, I used 1/4c parmesan cheese in the mix and a little on top when baking.No corn (I don?t like corn cooked in my food).I added 1/2c tomato sauce and instead of ditching the zucchini seeds and insides, I blended them up in the food processor and added them to the sausage mix.My husband and I loved this. The kids: not so much.
Can't wait to make this dish again! Got rave reviews all around. The cheddar cheese is a nice touch.
thanks- looks yummy
What a fantastic dish! Everyone LOVED it... even my non veggie eating husband!