Ingredients
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2 medium fresh zucchini
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1 lb Italian sausage
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1 cup red onion, chopped
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2 garlic cloves, chopped
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1 tablespoon olive oil
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1 cup Italian seasoned breadcrumbs
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1 (15 ounce) can stewed tomatoes, sliced
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1 (15 ounce) can tomato sauce
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4 slices provolone cheese
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1/2 teaspoon oregano
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1/2 teaspoon thyme
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1 teaspoon basil
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2 tablespoons parsley
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 egg, beaten
Instructions
- In large skillet, brown sausage.
- Drain well.
- In same skillet, saute onion & garlic 5 minutes in oil.
- Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
- In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
- Mix to just combine.
- Stuff into zucchini boats and place in 9x13 baking dish.
- Pour entire can of tomato sauce over stuffed boats.
- Bake un-covered in 375º oven approximately 45 minutes.
- Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
- Return to oven for approximately 10 minutes - cheese should bubble.
- Let stand 5 minutes before serving.