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! -Barbara Edgington, Frankfort, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3-4 servings.
Number Of Ingredients 13
Steps:
- 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, 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.
Nutrition Facts : Fat 23 g fat (11 g saturated fat), Cholesterol 67 mg cholesterol, Sodium 1,126 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.
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