Ingredients Jump to Instructions ↓

  1. 4 medium zucchini,

  2. 6 to 7 inches 1/2 pound bulk mild italian sausage

  3. 1/4 cup chopped onion

  4. 1 clove garlic, minced

  5. 1 teaspoon dried oregano

  6. 1/2 cup fresh corn kernels, or frozen corn

  7. 1 medium tomato, seeded and diced

  8. 4 ounces shredded cheddar cheese,

  9. 1 cup, divided

Instructions Jump to Ingredients ↑

  1. : Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet. Add 1/2 inch of water. Bring to a boil. Reduce heat and simmer until zucchini are crisp tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned. Drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from heat and stir in 2/3 cup cheese. Set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13 x 9 x 2 inch baking pan. Sprinkle with remaining cheese. Bake uncovered, at 375 degrees F for 12 to 15 minutes or until heated through.


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