From duffym99_no-spam@hotmail.com Wed Mar 7 14:46:57 2001 Date: 6 Mar 2001 02:40:59 GMT From: DuffyM Newsgroups: rec.food.recipes Subject: Stuffed Zucchini Followup-To: rec.food.cooking, rec.food.recipes Moderators: Please show my e-mail address as duffym99_no-spam@hotmail.com. This "family favorite" zucchini recipe is for the summer bumper crop when you get behind in picking them from your garden and they get really large. It's absolutely delicious and most definitely worth the bother of scraping the zucchini pulp out of the skins, so make sure you save this one for the summer months ahead. STUFFED ZUCCHINI 2 large zucchinis (about 1 1/2 lb) 1 1/2 lbs. bulk Italian Sausage 1 large onion, chopped 2 cloves garlic, minced 1 cup dry small shell macaroni 2 large tomatoes, peeled and chopped 1 cup grated cheddar cheese 2 Tbsp minced parsley 1 tsp. oregano 1 tsp. salt 1/4 cup grated Parmesan cheese 2 Tbsp olive oil Cut zucchini in half lengthwise and hollow out, leaving shell 1/8 thick. Chop pulp and measure 2 cups. Cook sausage, crumbling meat as it cooks. Add zucchini pulp, onion, and garlic to the sausage, and continue to cook until sausage has lost all pink color. Meanwhile, cook macaroni according to package directions and drain in colander. Drain fat from sausage and combine with macaroni, tomato, cheddar cheese, parsley, oregano and salt, mixing well. Preheat oven to 350. Brush inside of zucchini halves with olive oil and salt lightly. Mound the filling in the halves and place in a shallow baking dish. Add about 1/2 cup or more of water, cover with foil and bake for about 40-45 minutes. Remove from oven and sprinkle with Parmesan cheese. Serves 4. DuffyM Remove _no-spam from e-mail address to reply directly. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.