BlessedChef's Notes:
1 pound Favorite Sausage (Gluten Free) Ask a question about this ingredient
1 Large Zucchini Squash or (2 medium) Ask a question about this ingredient
1 packet Stuffing Mix (Gluten Free or Homemade) Ask a question about this ingredient
1 Large Onion (Vidalia or White) Ask a question about this ingredient
28 ounces Diced Tomatoes Ask a question about this ingredient
Preheat oven to 350 Degrees.
Ask a question about this stepSpray a 9 x 13 Baking Dish
Ask a question about this stepCut zucchini in half and dig out the meat with a spoon. You will be creating zucchini boats for the stuffing mixture. Do not over scrape. Just dig out enough of the middle for a boat shape. Save the zucchini meat for the stuffing mixture.
Ask a question about this stepPlace the zucchini skin side down in the baking dish.
Ask a question about this stepWhile waiting for oven, in a medium skillet, cook the onion and sausage. Drain any excess fat off. Make the stuffing mix according to the package. After stuffing is prepared, place in a bowl with sausage, onion, zucchini meat together
Ask a question about this stepPut the stuffing mixture over the zucchini in the baking dish. Pour the diced tomatoes over the stuffed zucchini mixture and cover with foil.
Ask a question about this stepCook dish for a total of 45 minutes. Halfway through baking, remove dish and cover the zucchini mixture with the feta cheese. Put back in oven uncovered to cook the balance of the way and melt the cheese.
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
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