*  Exported from  MasterCook  *
 
                          Sausage-Stuffed Zucchini
 
 Recipe By     : Taste of Home magazine, 93/06-07
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Medium        Zucchini -- (6 to 7 inches)
      1/2  Pound         Bulk Mild Italian Sausage
      1/4  Cup           Chopped Onion
    1      Clove         Garlic -- minced
    1      Teaspoon      Dried Oregano
      1/2  Cup           Fresh Corn Kernels -- or
                         Frozen Corn
    1      Medium        Tomato -- seeded/diced
    4      Ounces        Shredded Cheddar Cheese -- (1 cup), divided
 
   Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet;
 add 1/2-inch of water. Bring to a boil; reduce heat and simmer until zucchini
 are crisp tender, about 5 minutes. Remove zucchini and drain water. In the same
 skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add
 oregano, corn and tomato. Cook and stir until heated through. Remove from heat
 and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from
 zucchini. Divide the sausage mixture among zucchini shells. Place in a greased
 13-inch x 9-inch x 2-inch baking pan. Sprinkle with remaining cheese. Bake
 uncovered, at 375' for 12-15 minutes or until heated through. Yield 4 to 6
 servings
 
 
 
 
 
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 NOTES : Submitted by Warren Knudtson
 Feature: Men who run the Range