Ingredients
-
3
-
-
-
-
1 1/2
-
1
-
1
-
3
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1
Directions
Sausage Stuffed Zucchini, 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 , I did this one without the raisins (since I didn’t have any) and it turned out fantastic Definitely a keeper!
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Steps
|
1
Done
|
In a Greased Casserole Dish Lay Oiled Zucchini Cut Side Up. |
|
2
Done
|
in a Skillet on Medium High Heat, Heat Oil Then Saute Red Peppers, Onion, Garlic, Celery, and Butternut Till Translucent. |
|
3
Done
|
Add Sausage, Corn, Raisins, Spices, Tomato Sauce and Bulgur Wheat. |
|
4
Done
|
Adjust Seasoning to Taste. |
|
5
Done
|
Mound Filling Onto Zucchini Halves, Top With Cheese and Pine Nuts. |
|
6
Done
|
Pour Wine and Stock in Bottom of Pan. |
|
7
Done
|
Bake 30 Minutes at 350f. |
