Sausage Stuffed Zucchini
|Bulk italian sausage||12 Ounce, cooked, drained|
|Bran||1 1⁄2 Cup (24 tbs), crushed to 1/2 cup (Wheat Chex Brand)|
|Water||1⁄4 Cup (4 tbs)|
|Dry spaghetti sauce mix||1 1⁄2 Ounce (1 Package)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped tomatoes||2 Cup (32 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
Preheat oven to 350°F.
Cut zucchini in half lengthwise.
Scoop pulp out, leaving 1/8-inch shell; set aside shells.
Chop pulp; set aside.
In medium bowl combine sausage, cereal, water and 2 tablespoons of the spaghetti sauce mix.
Stuff reserved shells with sausage mixture.
Place in un-greased 13x9x2-inch baking pan.
Bake, covered, 25 to 30 minutes or until hot.
In medium saucepan over low heat combine onion, oil and garlic.
Cook 2 minutes or until onion is tender.
Add green pepper and reserved zucchini pulp.
Cook over medium heat 5 minutes or until zucchini is tender, stirring often.
Add tomatoes, tomato sauce and remaining spaghetti sauce mix.
Cook over low heat 10 minutes or until hot, stirring often.
Spoon over stuffed shells.
Return to oven 10 minutes or until hot.