Italian Stuffed Zucchini

1. 1

   Cut out the middle section about 12 inches long, discard the rounded tip.

2. 2

   Using a spoon remove the seeds from the middle section and the stem end.

3. 3

   Stuff the center section first and use the remainder of the sausage in the stem end.

4. 4

   Remove the stem.

5. 5

   tip - break off about a quarter of the roll and roll between your hands until you can fit it into the Zucc hole - then press it with your fingers so that it is formed into the Zucc.

6. 6

   Place zucchini in a pan, bake covered for 1 1/2 hours - drain liquid then add spaghetti sauce and bake covered at 350F for another 1/2 hour.

7. 7

   Slice in 1 inch round sections and spoon on spagetti sauce.

8. 8

   Serve with Parmeson Cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.