Saucy Stuffed Zucchini

By Kathy C.

Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner!

Ingredients

• 3 to 4 medium zucchini (1-3/4 to 2 pounds)
• 12 ounces Johnsonville® Mild Ground Italian Sausage, cooked and drained
• 1 can tomato sauce, 8 ounces
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 2 tablespoons chopped onion
• 1-1/2 teaspoons Italian seasoning
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/4 cups milk
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon Dijon mustard

Preparation

Step 1

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside.

Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato sauce, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells.

In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.

Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutritional Facts
1 serving (1 each) equals 346 calories, 23 g fat (11 g saturated fat), 67 mg cholesterol, 1,126 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.