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Ingredients

Squash Shells:
Stuffing:

Directions

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  • Heat oven to 375 degrees F.

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Squash Shells:
  • Trim off one thin lengthwise slice from each zucchini (about 1/4 inch thick) and reserve. Using melon-baller or small teaspoon, scoop out flesh and discard. Halve yellow squash lengthwise; scoop out flesh and discard. Sprinkle inside of shells with salt. Transfer zucchini and squash to 13 x 9 x 2-inch baking dish. Chop 2 reserved zucchini slices (you should have about 1/2 cup).

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Instructions Checklist
Stuffing:
  • Heat oil in large skillet. Add onion and garlic; sauté over medium-high heat until softened, about 3 minutes. Add sausage, breaking into small pieces with wooden spoon. Cook until no longer pink, 3 minutes. Add chopped zucchini, Italian seasoning, salt and pepper; cook 3 minutes. Remove from heat. Let cool slightly, 5 minutes.

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  • Stir mozzarella, Parmesan and cornmeal into sausage mixture. Lightly whisk egg white in a cup; stir into mixture. Mound 1/2 cup filling into each shell. Cover dish with foil.

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Instructions Checklist
  • Bake in 375 degree F oven 20 minutes. Carefully uncover dish. Bake another 10 minutes. Let cool slightly. Makes 6 servings.

Nutrition Facts

141 calories; 9 g total fat; 4 g saturated fat; 25 mg cholesterol; 391 mg sodium. 7 g carbohydrates; 2 g fiber; 8 g protein;

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