Sausage Stuffed Zucchini
2 Tbsp. oil
1 sm. onion, chopped
2 cloves garlic, minced
6 med. or 2 very lg. squash, prepared for filling (reserve pulp)
1/2 lb. bulk sausage, hot or mild, your choice
1 cup fresh bread crumbs
1 egg
1 Tbsp. chopped parsley
1/4 tsp. thyme
1/2 tsp. tarragon
Salt and pepper to taste
Heat oil in skillet and saute onion, garlic, and reserved zucchini pulp
until onion is soft. Add the sausage and cook, breaking up, until it
loses its pink color. Remove from heat to bowl and mix in bread crumbs,
eggs, parsley, thyme, tarragon, salt, and pepper. Fill the shells and
bake at 350 degrees for 15 minutes until heated through. Makes 6
servings.
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