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3 zucchini squash Italian seasoning garlic salt cooking oil 1/3 c. onion, chopped 1/4 c. green pepper, chopped 1/2 c. mushrooms, chopped or sliced 1/2 lb. Italian sausage 1 large tomato, diced 1/4 c. ricotta cheese pepper to taste 1/4 c. mozzarella cheese Preheat oven to 375. Cut zucchini in half long ways. Scoop seeds out of middle leaving 1/4" thick shell; retain scooped squash. Sprinkle shells lightly with Italian seasoning and garlic salt. Place in rectangular baking dish, skin side down. Spray with cooking oil and bake at 375 for 20-25 minutes until zucchini is tender. Chop retained scooped squash. Heat oil in frying pan. Cook onions, chopped squash, green pepper, and mushrooms; pour into bowl. In the same pan brown Italian sausage and then add tomato and the cooked vegetable mix. When the tomatoes are soft, add ricotta cheese. Season with Italian seasoning, garlic salt, and black pepper to taste. Fill baked zucchini with Italian sausage and vegetable mixture. Coat the top with mozzarella cheese. Bake just until cheese is completely melted. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |