ITALIAN SAUSAGE AND ZUCCHINI BAKE RECIPES

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole pan with cooking spray.
• Place zucchini in a pot with 1/4 cup water. Cover and bring to a boil. Boil until almost tender but still firm, 2 to 3 minutes. Drain and return zucchini to the pot.
• Heat a large skillet over medium-high heat. Cook sausage, breaking it up into small pieces, until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove sausage from the skillet. Cook and stir onion in the same skillet until just translucent, 3 to 5 minutes.
• Mix butter into 1/2 of the stuffing mix. Add to the zucchini mixture and mix well.
• Beat eggs in a large bowl. Add a small amount of the hot sausage to the eggs; stir well. Add remaining sausage, onion, and zucchini-stuffing mixture. Pour filling into the prepared pan.
• Mix remaining stuffing together with 1/4 cup water to get a spreadable consistency. Add more water if too dry. Spread mixture over the top.
• Bake in the preheated oven until heated through, about 30 minutes.