Stuffed Zucchini

Stuffed Zucchini

Five in 25

Serves 4

Five Ingredients

4 large zucchini squash

1 lb. ground Italian sausage

1 pouch microwavable rice

1 can diced tomatoes and chilis (Rotel)

Freshly grated parmesan to taste

From the Pantry

Olive Oil

Preheat your oven to 425F. Microwave the rice and dump it into a large mixing bowl. Brown and crumble the sausage in a skillet over medium high heat. Add cooked sausage to the bowl. Add the canned chilis and tomatoes. Grate in a few ounces of parmesan or to taste. Mix filling well and set aside.

Cut the root and stem ends off the zucchini and cut them in half evenly. Use a spoon to scrape out the watery middle of the squash removing roughly half of the contents leaving a nice firm shell.

Spoon the filling mix into the zucchini and top with more freshly grated parm. Bake for 12-15 minutes or until cheese is melted and zucchini are cooked to your liking. If you like them to be very soft and even take on some color you will need to bake them longer.

Serve immediately with a side salad or lightly sauced pasta of your choosing.