KitchenMagician's Recipe

PORK - SAUSAGE STUFFED ZUCCHINI

Category: Pork Casseroles

Makes 4 servings.

4 Zucchini squash (2 lb. total)
3/4 lb. Italian sausage, cooked and drained
1 8-oz. can tomato sauce
1/2 c. chopped red pepper
1/2 c. chopped green pepper
2 T. chopped onion
1-1/2 tsp. Italian seasoning
2 T. butter
2 T. all-purpose flour
salt and pepper
1-1/4 c. milk
1/2 c. grated Parmesan cheese
1 tsp. Dijon mustard

Preheat oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray.
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell; reserve pulp.
Cook shells in salted water for 2 minutes; remove and drain. Set aside.
Chop zucchini pulp and place in a saucepan; add sausage, tomato sauce, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Place zucchini shells in baking dish; spoon filling into shells.
In a saucepan, melt butter; whisk in flour and salt until smooth.
Gradually add milk and bring to a boil.
Cook and stir for 2 minutes, or until thickened and bubbly
Remove from the heat; add 1/4 cup Parmesan cheese and Dijon mustard.
Pour over zucchini; sprinkle with remaining Parmesan.
Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through.