Italian Sausage-Stuffed Zucchini

1. 1

   Heat oven to 375 degrees F.

2. 2

   Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

3. 3

   Chop removed pulp; reserve for later use.

4. 4

   Place shells in single layer in shallow microwaveable dish; cover with waxed paper.

5. 5

   Microwave on HIGH 4 min.

6. 6

   Place, cut sides up, in 13x9-inch pan sprayed with cooking spray.

7. 7

   Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally.

8. 8

   Drain sausage; return to skillet.

9. 9

   Add onions and reserved zucchini pulp; cook 5 min., stirring frequently.

10. 10

    Stir in tomatoes and bread crumbs; cool 5 min.

11. 11

    Add egg product to sausage mixture; mix well.

12. 12

    Spoon into zucchini shells; sprinkle with cheese.

13. 13

    Bake 10 min.

14. 14

    or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.