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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
:30 |
Total Time: |
:45 |
Ingredients: |
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4 md. zucchini, halved lengthwise
1/2 lb. bulk mild Italian sausage
1/4 cup chopped onion
1 clove garlic, minced
1 tsp. dried oregano
1/2 cup fresh corn kernels or frozen corn
1 md. tomato, seeded and diced
1 cup shredded cheddar cheese, divided
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Directions:
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Place zucchinis, cut side down, in a large skillet; add 1/2-inch of water. Bring to a boil; reduce heat and simmer until zucchini are crisp tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13x9x2-inch baking pan. Sprinkle with remaining cheese. Bake uncovered, at 375°F for 12-15 minutes or until heated through.
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