“This recipe is one I got from my parents a long time ago. I have modified it from its original recipe into this one that I believe is better tasting. My children love this recipe. It is great to have this recipe with tortellini or ravioli's, garlic bread and a fresh salad.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve the zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Reserve the pulp for later. Place zucchini shells, cut side down, in a large skillet; add water. Cover and simmer for about 3 minutes or just until tender; drain. Be careful to not over cook the zucchini or it wil get really soft. The zucchini should still be fairly firm after simmering in water. Remove zucchini from skillet and turn cut side up. Sprinkle lighly with salt. Place zucchini halves into a large shallow baking pan.
  2. Chop up the reserved pulp and set aside.
  3. In skillet, cook sausage, onion, and garlic until meat is browned and onion is tender. Remove from heat. Thoroughly stir in reserved zucchini pulp, egg, breadcrumbs, mozzarella cheese, parmesan chease, salt, thyme, and pepper. Spoon mixture into each zucchini shell. Use all the mixture. The shells will be overstuffed. Sprinkle with paprika. Bake, uncovered, in a 350-degree oven for about 30 minutes.

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