Time
prep 0:30
total 0:45
Ingredients
| 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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Instructions
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.