Country Sausage Stuffed Zucchini Squash
By
Janice Ross
@upthecountryjan
8
Since I am the only one in my house that eats squash of any type I made this for lunch and just created! I made this for just me but I had enough left over to eat the next day. I only had small zucchini that I had purchased to use in another recipe but it was in dire need to use. You will have to adjust this recipe if using more squash. It turned out really good.
Blue Ribbon Recipe
We were very impressed by this zucchini recipe. It's a great way to use the extra bits of ingredients you may have in the fridge. Really, this could be served for any meal. It was like a breakfast casserole in a zucchini boat. If you like a little extra kick to your meals, use hot sausage. Looking forward to making this easy recipe again.
Ingredients
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2-3 smallzucchini squash (scooped out)
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3-5 Tbspfinely chopped onion
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3-5 Tbspfinely chopped bell pepper
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3-5 Tbspfinely chopped celery and leaves
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1-2 tspgarlic powder
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2-4 TbspItalian bread crumbs
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1/4 lbcountry pork sausage
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1egg
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1 tspall-purpose flour
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3 Tbspbutter
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·salt and pepper, to taste
How to Make Country Sausage Stuffed Zucchini Squash
- I had 2 small zucchini that I scooped out the center.
- Chop up what you've scooped out and place in a frying pan. Add the sausage, celery, onion, garlic powder, and bell pepper. Saute all of this until the sausage and vegetables are tender and the meat lightly brown.
- Mix the flour and bread crumbs in with this mixture. Salt and pepper.
- Wait a little while to let this set then mix the egg into this mixture. It shouldn't be really hot because it will fry the egg.
- Add slices of butter to a small baking dish. Place the scooped out zucchini on top of the butter. Spoon the sausage mixture in it. Bake at 350 degrees uncovered for 20 minutes or until you can tell that the large zucchini is tender.
- Then add grated cheese on top and bake until it browns or bubbles.
- Note: This recipe was created just for one or two people so you will need to increase measurements for a larger amount. This would be good with Italian sausage from the casing or hot country-style sausage. I just used what I had on hand that day and it turned out very delicious!
