Loving my CSA membership – it’s zucchini time and I can’t believe the size of the zucchini I came home with! You can use any summer squash for this dish. If they are big enough, one will be enough for two people. Smaller ones, like you find in the grocery store, are better one per person.
Prep: Start to finish 30-40 minutes
Ingredients
- 2-4 zucchini (or any summer squash)
- 4 chicken sausages
- 2 T olive oil
- 1/2 cup chopped onions
- 4 T grated Parmesan cheese
- Salt, pepper
Directions
- Preheat oven to 400 degrees.
- Cut each zucchini into two equal halves (cut longways)
- With a melon baller, remove the inside of the zucchini, leaving about a 1/4 inch around all sides and bottom.
- Chop the insides and set aside.
- Heat oil in skillet. Remove the skin from the sausages. Crumble the sausages into the pan, add onions, salt and pepper. Cook, stirring occasionally, 7-8 minutes, or until sausage is browned.
- Stir in the chopped zucchini and cook for 3-4 more minutes.
- Spray a baking dish with oil, place the scooped out zucchinis in the dish.
- Divide the stuffing among the zucchinis. Sprinkle each with some of the cheese.
- Bake for 15-20 minutes, or until zucchini is soft to the touch (but not mushy).
WW points: 5; Serves 4
