Sausage Zucchini Boats
|Zucchini||1 1⁄2 Pound (4 medium size)|
|Water||1⁄2 Cup (8 tbs)|
|Bulk pork sausage/Ground pork||1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Slightly beaten egg||1|
|Finely crushed saltine crackers||1⁄2 Cup (8 tbs) (14 crackers)|
|Shredded mozzarella cheese||2 Ounce (1/2 cup)|
|Grated parmesan cheese/Romano cheese||1⁄3 Cup (5.33 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Garlic salt||1⁄8 Teaspoon|
Halve zucchini lengthwise.
Scoop out pulp, leaving 1/4-inch shell.
Chop enough pulp to make 1 cup; set aside.
Place zucchini shells, cut side down, in large skillet; add water.
Cover and simmer about 3 minutes or just till tender; drain.
Remove zucchini from skillet and turn cut side up.
Sprinkle with a little salt.In skillet cook sausage or ground pork and onion till meat is browned and onion is tender; drain off fat.
Stir in reserved zucchini pulp, egg, cracker crumbs, mozzarella cheese, parmesan or romano cheese, salt, thyme, garlic salt, and pepper; mix well.
Spoon mixture into zucchini shells.
Place shells in a shallow baking dish.
Sprinkle with paprika.
Bake, uncovered, in 350Â° oven about 25 minutes or till heated through.