ZUCCHINI AND ITALIAN SAUSAGE RECIPES RECIPES

Steps:

• Bring a large pot of water to boil.
• Preheat oven to 400°.
• Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
• In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
• Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
• Combine with sausage and cook a few more minutes.
• Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
• Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
• Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Steps:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.