Stuffed Zucchini

A trip out into the garden this afternoon yielded some nice veggies, which I used to prepare dinner. 

 We had stuffed zucchini and a salad using the peppers, cucumbers and tomatoes.  Fresh and yummy!

Stuffed Zucchini

1/2 lb sausage, browned and drained

1 cup of long grain rice, cooked

1 chopped tomato

1 clove garlic, minced

1/2 t Italian seasoning

1/2 t salt

1/2 c Parmesan cheese

ground pepper to taste

Take one medium sized zucchini and slice it into halves, lengthwise.

With a melon baller, scoop out the seeds, creating a well in each half.

Sprinkle with salt.  Lay skin side down on a parchment lined baking sheet.

Combine the filling ingredients and pack into the zucchini, pressing down 

gently.  Bake 375 F degrees for 40 minutes.  It should be tender and

golden brown.

I had filling leftover, which I froze for another time.

Measurements are approximate...I just used leftovers from 

the refrigerator.

I served them with salad and Banana Toffee Crunch muffins.

♥