Stuffed Vegetables

• 6 medium size zucchini, halved lengthwise or 6 medium size ripe tomatoes or 1 large eggplant (2 1/2 to 3 lb.), scooped out and drained
• 1/2 lb. hot Italian sausage
• 1 clove garlic, crushed
• 1/3 c. packaged Italian flavored bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 c. (4 oz.) shredded Mozzarella cheese

1. Cook zucchini in boiling salted water in a large skillet for 10 minutes.
2. Drain, scoop out insides, leaving a 1/4-inch shell.
3. Mash inside; drain well.
4. Put shell in a shallow baking dish.
5. Remove casings from sausage; break up meal.
6. Cook sausage in same skillet 5 minutes.
7. Add onion and garlic; saute until tender, 3 minutes. Stir in mashed zucchini and bread crumbs.
8. Spoon mixture into shells; sprinkle with cheese.
9. Bake in moderate oven (350u0b0) for 30 minutes or until piping hot.
10. Serves 6. Great as a side dish or for hors d'oeuvres.

zucchini, hot italian sausage, clove garlic, italian flavored bread crumbs, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172017 (may not work)