STUFFED ZUCCHINI FOR ONE
Source: Better Homes and Gardens All-Time Favorite Casserole Recipes
1 small zucchini (6 inches long)
2 ounces bulk pork sausage (1/4 cup)
1 Tablespoon chopped onion
1 Tablespoon chopped celery
1/4 cup plain or garlic croutons
1/4 cup shredded mozzarella or Monterey Jack cheese
Preheat oven to 350 degrees F.
Trim ends of zucchini; cook zucchini in boiling salted water till crisp-tender, about 8 minutes; drain. Cut in half lengthwise; scoop out centers and chop.
Cook sausage, onion and celery till meat is done; drain off fat.
Stir in croutons, half the cheese, and the chopped zucchini.
In a small baking dish mound mixture in zucchini shells.
Bake, uncovered, for 20 minutes. Top with remaining cheese. Bake 5 minutes more.
Makes 1 serving
Source: Better Homes and Gardens All-Time Favorite Casserole Recipes
1 small zucchini (6 inches long)
2 ounces bulk pork sausage (1/4 cup)
1 Tablespoon chopped onion
1 Tablespoon chopped celery
1/4 cup plain or garlic croutons
1/4 cup shredded mozzarella or Monterey Jack cheese
Preheat oven to 350 degrees F.
Trim ends of zucchini; cook zucchini in boiling salted water till crisp-tender, about 8 minutes; drain. Cut in half lengthwise; scoop out centers and chop.
Cook sausage, onion and celery till meat is done; drain off fat.
Stir in croutons, half the cheese, and the chopped zucchini.
In a small baking dish mound mixture in zucchini shells.
Bake, uncovered, for 20 minutes. Top with remaining cheese. Bake 5 minutes more.
Makes 1 serving
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