ITALIAN SAUSAGE STUFFED ZUCCHINI

I have to say I surprised myself with this one. After I popped these puppies into the oven I looked around and was flabbergasted at how little I had to clean up (food blogging usually uses twice as many dishes and utensils as “normal” cooking). Then, after they came out of the oven, I had my first taste and was like, “Woooaahhh… I hit the jackpot here.” Using Italian sausage, which is heavily seasoned on its own, once agains proves to be an amazing short cut. Because there are so many herbs and spices built into the sausage, there is very little you have to add to make the whole dish full of bold flavor. Love it.

INGREDIENTS

• 4 medium zucchini (6-7" long) $2.36
• 1 Tbsp olive oil $0.16
• 1/2 lb. Italian sausage (mild, hot, or sweet) $2.00
• 2 cloves garlic, minced $0.16
• 1/2 cup plain breadcrumbs $0.20
• 1 cup shredded Italian cheese blend* $0.76
• 24 oz. jar pasta sauce $1.29
• Salt and pepper to taste $0.05

INSTRUCTIONS

1. Wash the zucchini well, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4 inch rim around each. Place the scooped out zucchini halves in a 9x13" casserole dish or on a large baking sheet. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
2. Add the olive oil and Italian sausage to a large skillet and sauté over medium heat. Break the sausage up into small pieces as you sauté and cook until the sausage is thoroughly browned (about 5 minutes). Drain off the excess fat.
3. ............................................

for full instruction please see : www.budgetbytes.com

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