Zucchini Bolognese Recipe
Ingredients
| 6 medium-size zucchini, halved lengthwise | ||
| 1/2 pound hot Italian sausages | ||
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Seasoned bread crumbs | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Cook zucchini in boiling salted water in a large skillet 10 minutes; lift out carefully; drain pan. Scoop out insides and mash; drain well. Place shells in a shallow pan.
2. Peel casings from sausages; break up meat; saute in same pan for 5 minutes. Stir in onion and garlic; saute until onion is soft. Stir in zucchini and crumbs. Spoon into shells; sprinkle with the grated Parmesan cheese.
3. Bake in moderate oven (350°) for 30 minutes, or until heated through.
2. Peel casings from sausages; break up meat; saute in same pan for 5 minutes. Stir in onion and garlic; saute until onion is soft. Stir in zucchini and crumbs. Spoon into shells; sprinkle with the grated Parmesan cheese.
3. Bake in moderate oven (350°) for 30 minutes, or until heated through.
Chef
