 Boop's Stuffed Zucchini's |  | These are a quick and yummy dinner fix! The recipe was given to me by my good friend (Italian,) John, AKA BossHog. Thank you John!
Serving suggestion: Serve with salad, French bread and a bottle of Vista Del Paso Merlot. |
| Method | Preheat your oven to 350 degrees.
Put a medium sized sauce pan on the stove and fill 3/4's with water. Bring water to a boil. Cut the zucchini's in half, lengthwise. Place in the water and reduce heat. Simmer for roughly 8-10 minutes, depending on the size of the zucchini. You want them to be fairly soft, but not over cooked. Hint: I put them in a steamer basket placed in the pan. They cook well this way.
While zucchini is steaming, get out a frying pan. Add your oil and heat. Chop up the green onions, add them to the oil and sauté'. Remove the skins from the sausage. Break the sausage into small pieces and add to the onions and brown. Next add the Prego. A jar is too much. Usually half a jar (or a little more) will do and make sure you get the smaller sized jar. Not the family size or you will have soggy zucchini's. You will soon learn to judge how much is enough!
Now your zucchini's should be done. Remove them from the water and scoop out the pulp with a spoon. Leave roughly 1/4" left in the skins because they need to hold the sausage/Prego mixture. Add the zucchini pulp to Prego/sausage, separating it into small pieces with a wooden spoon.
Place the sliced zucchini in a microwaveable dish, or pan if you are going to place them in the oven. Fill each one with the Prego/sausage mixture. Top with parmesan cheese.
Bake, uncovered for roughly 20- to 30 minutes, or until filling has a lightly browned crust, (and Parmesan cheese is melted.)
Or like I said you can nuke them for about 3-4 minutes.
Enjoy! |
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|  | |  | | Ingredients | 4 zucchini's rinsed
2 or 3 sweet Italian Sausages
2-4 green onions, chopped up
1 small jar Prego Spaghetti Sauce, (Thick Garden Style)
2 tbsp. olive or vegetable oil
3 tbsp. grated parmesan cheese
Salt & Pepper to taste.
Note: John would shoot me here as he makes his own sauce, but my Mother-in-law taught me long ago, Prego is the next best thing to the real stuff! She is Sicilian. She ought to know. |
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