Thursday, February 9, 2012
1 pound hot Italian sausage links, casings removed (I just use regular sausage)
4 small zucchini, trimmed and each cut lengthwise in half
1/4 cup plain dried bread crumbs
1/2 cup grated parmesan cheese
2 ripe plum tomatoes, chopped
1. Preheat broiler. In 10-inch skillet, cook sausages over medium high heat, breaking up sausages with side of spoon, until browned.
2. Meanwhile, scoop out pulp from zucchini halves, leaving 1/8 inch shell. Coarsely chop pulp. Place shells, cut side up, in microwave-safe baking dish. Cook in microwave oven on high 3 minutes or until tender.
3. With slotted spoon, transfer sausage to paper towels to drain. Discard all but 1 tablespoon fat in skillet. In remaining fat, cook zucchini pulp over medium-high heat until very soft and almost all liquid has evaporated. Remove skillet from heat; stir in sausages, bread crumbs, and all but 1 tablespoon of parmesan.
4. Fill zucchini shells with sausage mixture. Place zucchini in broiling pan (without rack); top with tomatoes and sprinkle with reserved parmesan. Broil until tops are browned and tomatoes are heated through (about 5 minutes)
4 main dish servings.
Serve on bed of rice or orzo.
Each serving: about 365 calories, 22g protein, 14g carbohydrates, 25g total fat (10g saturated); 3g fiber; 68mg cholesterol, 910mg sodium