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Sausage Stuffed Zucchini

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“You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.”
READY IN:
50mins
SERVES:
6-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a greased casserole dish lay oiled zucchini cut side up.
  2. In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
  3. Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
  4. Adjust seasoning to taste.
  5. Mound filling onto zucchini halves, top with cheese and pine nuts.
  6. Pour wine and stock in bottom of pan.
  7. Bake 30 minutes at 350°F.

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